Make It Vegetarian

Mexican-Style Pork Chops & Veggie Barley

with Tomatillo Sour Cream

40 MIN

2 Servings

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Vegetarian

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Vegan

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Make it Vegetarian

From the Test Kitchen

These pork chops get zesty Mexican-style flavor from a blend of spices like ancho chile powder, paprika, and cumin used to coat them before cooking. A vibrant bed of hearty barley—finished with tender tomatoes, smoky poblano pepper, and tomatillo sauce—rounds out the dish on a bold note.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 Avocado
½ cup Pearled Barley
2 Scallions
2 cloves Garlic
⅓ cup Tomatillo-Poblano Sauce
4 oz Grape Tomatoes
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Tbsps Grated Cotija Cheese
1 Poblano Pepper
¼ cup Sour Cream

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl and season with salt and pepper. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

3 Cook the eggs

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt, pepper, and a pinch of the spice blend (you will have extra). Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley.

5 Finish & serve your dish

In a bowl, combine the sour cream and 1 tablespoon of the tomatillo sauce; season with salt and pepper. To the pot of cooked barley and vegetables, add the remaining tomatillo sauce and a drizzle of olive oil; season with salt and pepper and stir to combine. Serve the finished barley topped with the seasoned avocado and fried eggs. Garnish with the cheese, tomatillo sour cream, and sliced green tops of the scallions. Enjoy!