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Description
Need a new idea for leftover pork loin? Try this primavera that uses barley instead of pasta.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless pork chops (thin-cut, cut into stir-fry strips)
- 1 tsp. olive oil
- 1/2 tsp. salt
- 2 cloves garlic (minced)
- 14 oz. chicken broth
- 3/4 cup pearl barley (quick-cooking, uncooked)
- 16 oz. frozen mixed vegetables (broccoli, mushrooms, red peppers)
- 1/2 cup carrots (shredded)
- 1/4 cup pesto
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Directions
- Heat oil in large nonstick skillet over medium-high heat. Cook pork 4-5 minutes, stirring frequently. Sprinkle with salt. Stir in garlic; cook 30 seconds. Remove pork from skillet.
- Add chicken broth; bring to boil. Stir in barley. Return to boil. Reduce heat. Simmer, covered, 7 minutes. Add frozen vegetables and carrots. Bring to boil; reduce heat, simmer, covered, 5-6 minutes or until vegetables are tender and most of broth is absorbed. Return pork to skillet mixture. Heat through. Stir in pesto. Serve immediately.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium450mg19% |
| Potassium900mg26% |
| Protein34g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber11g44% |
| Sugars1g |
| Vitamin A160% |
| Vitamin C20% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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