Baked Pork Chop with Roasted Carrots and Barley
Tender baked pork chop with herb seasoning, served with roasted rainbow carrots and creamy pearl barley
Baked Pork Chop with Roasted Carrots and Barley is a dinner recipe ready in about 42 minutes. Each serving has approximately 441 kcal, 34g protein, 45g carbs, 15g fat. It fits a high-protein diet.
Preheat oven to 375°F (190°C)
Rinse pearl barley and cook in vegetable broth for 25-30 minutes until tender
Cut carrots into uniform 2-inch pieces and toss with 6ml olive oil, salt, and pepper
Roast carrots for 20-25 minutes until golden and tender
Season pork chop with oregano, garlic powder, paprika, salt, and pepper
Heat remaining olive oil in an oven-safe skillet over medium-high heat
Sear pork chop for 2-3 minutes per side until golden
Transfer skillet to oven and bake for 12-15 minutes until pork reaches 145°F internal temperature
Serve baked pork chop with cooked barley and roasted carrots