Pork Chops & Honey-Mustard Pan Sauce with Creamy Barley Salad

Pork Chops & Honey-Mustard Pan Sauce

with Creamy Barley Salad

Group Created with Sketch. 55 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
  • View All
    Nutrition Label
    Download

We’re celebrating the best of simple, seasonal cooking with saucy pork chops and a vegetable-packed barley salad. The nutty barley creates a perfect base for sautéed carrots and Vidalia onion, an extra-sweet variety grown in Georgia. A bit of yogurt gives the salad delectable creaminess, while fresh tarragon adds an herbal finish. We’re topping off our pork chops with a pan sauce that highlights the classic flavor combination of honey and Dijon mustard, plus cucumber marinated in honey and vinegar for pops of tangy sweetness.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the barley:
1 Cook the barley:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process; return to the pot. Drizzle with olive oil and season with salt and pepper.

Prepare the ingredients & marinate the cucumber:
2 Prepare the ingredients & marinate the cucumber:

While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

While the barley continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Rinse and wipe out the pan.

Cook the pork chops:
4 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked pork chops to a plate and set aside in a warm place to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

Make the pan sauce:
5 Make the pan sauce:

While the pork chops rest, to the pan of reserved fond, add ¼ cup of water, the mustard, the remaining honey, and the remaining vinegar (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the barley salad & plate your dish:
6 Make the barley salad & plate your dish:

Reserving the marinating liquid, drain the marinated cucumber. To the pot of cooked barley, add the cooked vegetables, almonds, yogurt, reserved marinating liquid, and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide the barley salad between 2 dishes. Top with the rested pork chops, pan sauce, and marinated cucumber (you may have extra cucumber). Garnish with the remaining tarragon. Serve with any remaining cucumber on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the barley:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process; return to the pot. Drizzle with olive oil and season with salt and pepper.

2 Prepare the ingredients & marinate the cucumber:

While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

While the barley continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Rinse and wipe out the pan.

4 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked pork chops to a plate and set aside in a warm place to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

Cook the pork chops:
Make the pan sauce:
5 Make the pan sauce:

While the pork chops rest, to the pan of reserved fond, add ¼ cup of water, the mustard, the remaining honey, and the remaining vinegar (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

6 Make the barley salad & plate your dish:

Reserving the marinating liquid, drain the marinated cucumber. To the pot of cooked barley, add the cooked vegetables, almonds, yogurt, reserved marinating liquid, and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide the barley salad between 2 dishes. Top with the rested pork chops, pan sauce, and marinated cucumber (you may have extra cucumber). Garnish with the remaining tarragon. Serve with any remaining cucumber on the side. Enjoy!

Make the barley salad & plate your dish: