1/2 c. pearl barley
1 med. onion, chopped (1/2 c.)
1/4 lb. mushrooms, sliced
1 3/4 c. chicken broth, divided
4 lean pork chops (4 oz. each), well trimmed
1/2 tsp. salt
2 tbsp. parsley
1/4 c. dry white wine

In saucepan, bring to boil barley, onion, mushrooms, 1 1/2 cups chicken broth and salt. Cover, then simmer 1 hour or until liquid is absorbed and barley is tender. Add parsley and toss. Meanwhile, bake pork chops. Remove to warm platter. Stir in remaining 1/4 cup broth and wine. Bring to boil, stirring. Pour this over barley and pork chops.