A recipe which appeared in the Sunday Times this weekend. Dry fry some barley in a saucepan for a few minutes until light golden, add boiling water and cook
for about 30 minutes, until tender. Drain and set aside. Slice some plums and place on a baking tray, drizzle with some runny honey and sprigs of thyme.
Sauté a couple of pork chops, seasoned with sea salt and black pepper, until nice and brown, put onto the baking sheet together with the plums and bake in a
170°C oven for 10 minutes. Meanwhile, boil some water in the same frying pan, scraping up the pork juices, and cook the stems of some Swiss chard, chopped
into 2 inch pieces, for 5 minutes, then add the torn leaves, stirring until wilted. Drain, add a large knob of butter and the barley, stir until heated through,
check the seasoning, and serve alongside the pork chops with the plums and juices spooned over.