Seared Pork & Scallion Pan Sauce over Barley, Mushrooms  & Carrots

Seared Pork & Scallion Pan Sauce

over Barley, Mushrooms & Carrots

45 MIN
2 Servings
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From the Test Kitchen

This hearty dish is bursting with savory Japanese-inspired flavors thanks to a combination of soy sauce, ponzu, and the shiitake-infused water (used to rehydrate the mushrooms) at the base of the scallion pan sauce for our pork, plus a garnish of furikake. We’re serving it all over a robust mix of barley and sesame-sautéed vegetables.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Seared Pork & Scallion Pan Sauce over Barley, Mushrooms  & Carrots
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Pearled Barley
  • 4 oz Mushrooms
  • 2 cloves Garlic
  • 2 Scallions
  • ½ oz Dried Shiitake Mushrooms
  • 6 oz Carrots
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
Cook the barley
1 Cook the barley

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

Prepare the ingredients & start the sauce
2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the fresh produce. Place the dried mushrooms in a bowl; cover with 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut the fresh mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the soy sauce, ponzu sauce, and vinegar.

Cook the vegetables
3 Cook the vegetables

Reserving the mushroom water, drain the rehydrated mushrooms; transfer to a cutting board and roughly chop. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the fresh mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped rehydrated mushrooms and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Cook the pork
4 Cook the pork

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook  4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 160°F.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the pork rests, in the  pan of reserved fond, heat the remaining sesame oil on  medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly  softened. Add the sauce (carefully, as the liquid may splatter) and reserved mushroom water. Cook, stirring occasionally and scraping up any fond, 3 to 5 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Slice the rested pork crosswise. Add the cooked barley to the bowl of cooked vegetables; season with salt and pepper. Stir to combine. Serve the finished barley topped with the sliced pork and finished sauce. Garnish with the togarashi and sliced green tops of the  scallions. Enjoy!

Tips from Home Chefs

Cook the barley
1 Cook the barley

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

2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the fresh produce. Place the dried mushrooms in a bowl; cover with 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut the fresh mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the soy sauce, ponzu sauce, and vinegar.

Prepare the ingredients & start the sauce
Cook the vegetables
3 Cook the vegetables

Reserving the mushroom water, drain the rehydrated mushrooms; transfer to a cutting board and roughly chop. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the fresh mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped rehydrated mushrooms and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the pork

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook  4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 160°F.

Cook the pork
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the pork rests, in the  pan of reserved fond, heat the remaining sesame oil on  medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly  softened. Add the sauce (carefully, as the liquid may splatter) and reserved mushroom water. Cook, stirring occasionally and scraping up any fond, 3 to 5 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Slice the rested pork crosswise. Add the cooked barley to the bowl of cooked vegetables; season with salt and pepper. Stir to combine. Serve the finished barley topped with the sliced pork and finished sauce. Garnish with the togarashi and sliced green tops of the  scallions. Enjoy!

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