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Pork with Creamy Barley and Peas

Pork with Creamy Barley and Peas

Nutrition Facts
  • cal. (kcal) 469
Pork with Creamy Barley and Peas
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 24 mins
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by 5 people
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Ingredients

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  • 1/4 cup plus 3 tablespoons light ranch salad dressing
  • 4 boneless center-cut pork chops (about 1-1/2 pounds total)
  • 1 cup quick-cook barley
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Directions

  1. Place 1/4 cup dressing and pork in a resealable bag. Refrigerate at least 1 hour.
  2. 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 degrees F on an instant-read thermometer.
  3. 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.

Nutrition Information for Pork with Creamy Barley and Peas

Servings Per Recipe: 4
PER SERVING: 469 cal., 17 g total fat (4 g sat. fat), 115 mg chol., 526 mg sodium, 37 g carb. (6 g fiber), 42 g pro.

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