Pork and Barley Primavera

Name: Pork and Barley Primavera
Total time: 1500 s
Yield: 4 servings
Ingredients: 1 pound boneless pork chops thin-cut, cut into stir-fry strips; 1 teaspoon olive oil; 1/2 teaspoon salt; 2 cloves garlic minced; 14 ounces chicken broth; 3/4 cup pearl barley quick-cooking, uncooked; 16 ounces frozen mixed vegetables broccoli, mushrooms, red peppers; 1/2 cup carrots shredded; 1/4 cup pesto

Pork

9Ingredients

┅Calories

25Minutes

Description

Need a new idea for leftover pork loin? Try this primavera that uses barley instead of pasta.

Ingredients

servings:

1 pound boneless pork chops (thin-cut, cut into stir-fry strips)
1 teaspoon olive oil
1/2 teaspoon salt
2 cloves garlic (minced)
14 ounces chicken broth
3/4 cup pearl barley (quick-cooking, uncooked)
16 ounces frozen mixed vegetables (broccoli, mushrooms, red peppers)
1/2 cup carrots (shredded)
1/4 cup pesto

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Directions

Heat oil in large nonstick skillet over medium-high heat. Cook pork 4-5 minutes, stirring frequently. Sprinkle with salt. Stir in garlic; cook 30 seconds. Remove pork from skillet.
Add chicken broth; bring to boil. Stir in barley. Return to boil. Reduce heat. Simmer, covered, 7 minutes. Add frozen vegetables and carrots. Bring to boil; reduce heat, simmer, covered, 5-6 minutes or until vegetables are tender and most of broth is absorbed. Return pork to skillet mixture. Heat through. Stir in pesto. Serve immediately.

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