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We’re celebrating the best of simple, seasonal cooking with saucy pork chops and a vegetable-packed barley salad. The nutty barley creates a perfect base for sautéed carrots and Vidalia onion, an extra-sweet variety grown in Georgia. A bit of yogurt gives the salad delectable creaminess, while fresh tarragon adds an herbal finish. We’re topping off our pork chops with a pan sauce that highlights the classic flavor combination of honey and Dijon mustard, plus cucumber marinated in honey and vinegar for pops of tangy sweetness.

Ethan Mick

with Creamy Barley Salad

Pork Chops & Honey-Mustard Pan Sauce

Boneless, Center-Cut Pork Chops

Pearled Barley

Plain Greek Yogurt

Carrots

Vidalia Onion

Tarragon

Roasted Almonds

Dijon Mustard

Honey

White Wine Vinegar

Cucumber

Ingredients

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the **barley** and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process; return to the pot. Drizzle with olive oil and season with salt and pepper.

Cook the barley:

While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the **cucumber**, **half the honey** (kneading the packet before opening), **half the tarragon**, **¼ of the vinegar**, and a drizzle of olive oil; season with salt and pepper.

Prepare the ingredients & marinate the cucumber:

While the barley continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **carrots**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **onion**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Rinse and wipe out the pan.

Cook the vegetables:

Pat the **pork chops** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked pork chops to a plate and set aside in a warm place to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

Cook the pork chops:

While the pork chops rest, to the pan of reserved fond, add **¼ cup of water**, the **mustard**, the **remaining honey**, and the **remaining vinegar** (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the pan sauce:

Reserving the marinating liquid, drain the **marinated cucumber**. To the pot of **cooked barley**, add the **cooked vegetables**, **almonds**, **yogurt**, **reserved marinating liquid**, and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide the barley salad between 2 dishes. Top with the **rested pork chops**, **pan sauce**, and marinated cucumber (you may have extra cucumber). Garnish with the **remaining tarragon**. Serve with any remaining cucumber on the side. Enjoy!