Rosemary Marinated Pork Chops with Barley Stuffed Zucchini

Rosemary rubbed pork chops seared with crispy garlic served with stuffed zucchini, roasted tomatoes, baby kale, tender barley and feta cheese. All topped with a tangy mint-yogurt sauce.

Difficulty: Medium

Time: 30-35 min

Calories: 481 Fat: 18g Carbs: 48g Protein: 35g

ABOUT THE DISH

These barley stuffed zucchini are a fun way to bring vegetables and grains together into one delicious and delicate canoe of flavor. Paired with juicy Hidden Stream pork chops marinated with dijon mustard, rosemary and crispy garlic it will make a perfect fall afternoon to sip wine and watch the leaves turn!

Ingredients

Rosemary

Dijon mustard

Mint

Barley

Roasted tomatoes

Garlic

Baby kale

Pork chops

Yogurt

Feta cheese

Zucchini

Featured Ingredient Partners:

Pork chops: Hidden Stream Farms - Elgin, MN

Yogurt: Rochdale Farms

Mince To cut a food into very small pieces.

Sauté To jump. To fry in a small amount of fat at high heat.

Sear To cook the surface of meat very quickly with intense heat.

Small bowl

Small oven-safe sauté pan

Small pot

Foil-lined baking sheet

Step 1: COOK THE BARLEY

Read through entire recipe before getting started. Bring barley and 1 cup water to a boil in a small pot. Reduce heat to low, cover and cook for 20 min. Fluff with fork. While barley is cooking start the mise en place (Step #2).

Step 2: MISE EN PLACE

Pre-heat oven to 350ºF. Wash and dry all produce. Remove rosemary leaves from stem and chop. Slice garlic into thin slices. Remove mint leaves from stem and chop. Rough chop roasted tomatoes. Remove stem from zucchini, then in half lengthwise. Scoop out center forming a canoe-like shape. Remove pork chops from package; rinse and pat dry. In a small bowl rub pork chops with dijon mustard, rosemary, and a pinch of salt and pepper. Set aside.

Step 3: RUB THE PORK CHOPS

Heat 1 Tbsp. oil in a small oven-safe sauté pan. Add pork chops and sear until golden brown, about 1-2 min. Flip pork chop, top with garlic and transfer pan to oven. While pork chops are roasting start stuffing the zucchini (Step #4). Wash and dry bowl used for marinating pork chops to use in step #4.

Step 4: STUFF THE SQUASH

Place barley, roasted tomatoes and baby kale in a small bowl. Add 2 Tbsp. oil, salt and pepper; mix well. Scoop filling into the zucchini. Crumble feta cheese on top, place on a foil-lined baking sheet and bake for 15-20 min.

Step 5: MAKE THE SAUCE

Mix yogurt, mint, and a pinch of salt and pepper in small bowl until incorporated.

Step 6: PLATE YOUR DISH

Divide pork chops and stuffed zucchini between two plates. Drizzle with yogurt sauce.