Pork with Creamy Barley and Peas
By Rosemary140
Ingredients
- 1/4 cup plus 3 Tbsp light ranch dressing
- 4 boneless center-cut pork chops (about 1-1/2 lbs total)
- 1 cup quick-cook barley
- 1 cup frozen peas, thawed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Details
Servings 4
Preparation time 10mins
Cooking time 34mins
Preparation
Step 1
Pklace 1/4 cup dressing and pork in a resealable bag. Refrigerate at least 1 hour.
Remove pork from bag and discard marinade. Heat a large nonstick skillet over medium heat. Cook pork chops 7 minutes, then turn and cook an additional 7 minutes, or until internal temperature registers 150 on an instant read thermometer.
Meanwhile, bring 3 cups water to a boil in a medium-size saucepan. Stir in barley, reduce heat to medium and cook for 8 minutes. Add peas and continue to cook for 2 minutes, then drain and return to pot. Stir in remaining 3 tablespoons ranch dressing, salt, pepper, and cayenne. Serve with pork.
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