Pork With Barley And Wintergreens

Ingredients

Pork Chop and Barley

2 Pork Chops Bone In (2-3 large chops)
Salt And Pepper
1 cup Barley pearl
1 1/2 cup Carrots
1 1/2 cup Kabocha Squash, peeled and seeded
2 cup Onion
2 cup Fennel
1 head Garlic (top cut off)
4 cup Far Out Spinach coarsely chopped
32 oz Beef Stock (low sodium)
1 tbsp Far Out Summer Salt

Green Sauce

1 cup Far Out Spinach (finely chopped)
2 tbsp Horseradish
1 tbsp Orange Zest
3 tbsp Olive Oil
2 tbsp Orange juice
2 tbsp Lemon juice
pinch Far Out Summer Salt to taste

Prep

Barley Prep

  1. Combine the barley and beef stock and 2 teaspoons salt in a small sauce pan. Bring to a boil and reduce to a simmer. Cook covered for 5 minutes. Pull off heat and reserve

Pork Chop

  1. I prefer to use the meatiest pork chops I can find. Fat is good! For trimming, I like to remove the little bit of belly that is part of the rib bone.
  2. Start the belly cut right where rib bone begins to curve. Cut straight down to the bone, turn the knife and keeping the knife to the bone, cut to remove the belly hunk. – Trim any extra fat and reserve – Salt and pepper both sides to taste

Vegetable Prep

  1. Peel and cut the carrot, kabocha (winter) squash, fennel and onion into small dice.
  2. Remove any papery parts of the garlic bulb and cut off the top of the garlic, exposing the cloves
  3. For the 4 cups spinach: – Cut into 1 to 1.5 inch pieces – The 4 cups should be gently packed

Green Sauce

  1. For the 1 cup spinach: – Finely chop the spinach – Add the orange zest and chop into the spinach
  2. In a bowl, add the spinach, prepared horseradish, salt and olive oil
  3. Stir to combine and add the lemon – cover and set aside at room temperature
  4. Over medium-high heat & in a large, shallow pot, add the diced fat and belly pieces and begin to render
  5. After 3 minutes, flip the belly pieces and add the chops, fat side down first.
  6. After 1 minute, lay the chops cut side down and brown evenly on both sides, about 3 minutes – Make sure to constantly flip the belly pieces
  7. Remove the belly and add the head of garlic – Brown another minute and remove the chops to a plate – Keep in a warm spot * NOTE: The chops at this point should be medium rare
  8. Add the vegetables and stir
  9. Add back the browned belly pieces
  10. Cook for 5 minutes, or until the vegetables begin to lightly brown
  11. Add the barley + beef stock
  12. Bring to a boil and reduce heat to a simmer – Cover and cook for 15 minutes
  13. After 15 minutes, check the doneness and consistency of the barley. – It should be tender, but have a slight chew, and the liquid should be mostly absorbed – If the barley mixture is too wet or not quite tender, cook uncovered for another 5 minutes
  14. Add the 4 cups chopped spinach and stir
  15. Lay the browned pork chops on top of the mix, cover and gently cook for 3 minutes
  16. Remove the pork from the pan and transfer to a cutting board – Remove the garlic and squeeze the cloves out into the barley. Stir to combine

Final Presentation

  1. Spoon the barley into the center of a shallow bowl or plate.
  2. Take the pork off the bone and cut into slices – Slice the belly pieces into 4 – Place the pork over the barley and spoon the green sauce over the pork and around the barley – Finish with cracked black pepper ENJOY!!!