-
Heat the oven to 170C/fan
150C/Gas 3.5. Put a casserole or large ovenproof saucepan
on a medium-high heat. Trim the excess fat from the chops.
Cut the chops in half lengthways so as not to go through
the bone
-
Put a tbsp of oil in the pan,
turn the heat up high and the put the chops in the pan.
Cook on both sides until brown, season, then transfer
them to a plate. Add the carrots, the celery &
onions to the pan. Toss on the heat for a couple of
minutes until starting to go slightly golden at the edges. Return the meat (and all the
juices) to the pan with the barley and stock and stir to
combine. Bring to the boil, cover and cook in the oven for
1 hour.
-
Meanwhile peel the potatoes
and halve if large. Once the hour is up, take the pan out
of the oven and put the potatoes on top. Check the liquid,
as the barley soaks up a lot of it, otherwise you risk it
cooking dry. Cover and put back in the oven for 35-45 mins
until cooked. Scatter with the parsley and serve.
|
DAILY
DINNERS 
