Pork and Barley Primavera
Need a new idea for leftover pork? Try this primavera that uses barley instead of pasta.
1 pound boneless thin-cut pork chops,cut into stir-fry strips
1 teaspoon olive oil
1/2 teaspon salt
2 cloves garlic, minced
1 (14-ounce) can chicken broth
3/4 cup quick-cooking pearl barley, uncooked
1 (16-ounce) package frozen vegetable mixture of broccoli, mushrooms, red peppers
1/2 cup shredded carrots
1/4 cup prepared pesto
- Heat oil in large nonstick skillet over medium-high heat. Cook pork 4 to 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 to 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.