Pork Chops with Barley Casserole

1  C pearl barley
½ C chopped onion
½ C chopped celery
4  T butter, divided
1  garlic clove, minced
2  C chicken broth
1  C orange juice
1 t grated orange peel
½ t dried rosemary, crushed
½ C chopped pecans, toasted
6 pork loin chops (with or without bones)
Salt and Pepper to taste.

GLAZE:
1 C orange marmalade
2 T orange juice
1 T mustard
½ t ground ginger

In a large saucepan, saute the barley, onion and celery in 3 T butter until golen brown and tender. Add garlic; collk 1 minute. Stir in the broth, juice, peel and rosemary; bring to a boil.
Reduce heat; cover and simmer for 35 minutes. Add pecans.

Transfer to a greased 9 X 13 dish.

In a large skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper.
Place chops on top of barley mixture.

Make glaze by stirring ingredients together and brush half over chops.
Cover and bake at 350° for 45 minutes.
Uncover; brush remaining glaze. Bake 15 more minutes.