1 clove garlic, minced 2 cups chicken broth 1

1 clove garlic, minced

2 cups chicken broth

1 cup orange juice

1 teaspoon grated orange peel

1/2 teaspoon dried rosemary, crumbled

1/2 cup coarsely chopped pecans, toasted

6 (1 inch) thick loin pork chops

Salt and pepper

1 cup orange marmalade

2 tablespoons sherry or orange juice

1 tablespoon prepared mustard

1/2 teaspoon ground ginger

Heat 3 tablespoons butter in heavy saucepan. Add barley, onion, celery and garlic. Saute over medium heat until barley is golden. Add chicken broth, orange juice, orange peel and rosemary. Bring to a boil; lower heat and simmer 15 minutes or until barley is partially cooked. Add pecans to barley mixture and place in large casserole or baking dish. In the meantime, sprinkle pork chops with salt and pepper, and brown on both sides in remaining one tablespoon of butter. Place browned pork chops over barley mixture in casserole. Combine orange marmalade, sherry, mustard and ginger. Spread half of marmalade mixture over pork chops. Cover and bake at 350 degrees for 45 minutes. Uncover, spread remaining marmalade mixture over pork chops and continue to bake, uncovered, 15 minutes longer or until chops are tender and glazed. Makes 6 servings.