Pork Chop Barley Bake

1 cup medium pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
4 tablespoons butter or margarine, divided
2 cups chicken broth
1 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon dried rosemary, crushed
1/2 cup chopped pecans, toasted
6 pork loin chops (1 inch thick)
Salt and pepper to taste

Glaze
1 cup orange marmalade
2 tablespoons orange juice
1 tablespoon prepared mustard
1/2 teaspoon ground ginger
Orange slices and fresh rosemary, optional

In a large saucepan, saute barley, onion, celery and garlic in 3 tablespoons butter until barley is golden brown and vegetables are tender. Add broth, orange juice, peel and rosemary; bring to a boil.

Reduce heat; cover and simmer for 35 minutes or until barley is partially cooked. Add pecans. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In a skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper. Arrange over barley mixture. Combine glaze ingredients; brush half over chops.

Cover and bake at 350° for 45 minutes. Uncover; brush with remaining glaze. Bake 15 minutes longer or until juices run clear. Garnish with orange and rosemary if desired. Makes 6 servings.