Cook the pearl barley following the packet instructions. Add the spinach for the last minute or two of cooking, then drain.
Meanwhile, heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chops and sear on both sides. Remove from the pan. Heat the remaining oil and add the onions. Season, then cook for 7-8 minutes, until softened.
For the sauce, pour in the vinegar and wine and bubble for 5 minutes until reduced. Reduce the heat and add
the crème fraîche, tarragon and chops. Cook for 8 minutes until the pork is cooked through. Serve the pork chops with the pearl barley and onions, and spoon over the tarragon sauce.
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