Pork with Creamy Barley and Peas

Light ranch dressing makes a creamy sauce for this pork chop, peas, and barley main-dish recipe that can be prepared in just over 30 minutes.

Pork with Creamy Barley and Peas
Servings: 4 Prep 10 mins Cook 24 mins


  • 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

Make It

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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 469, Fat, total (g): 17, chol. (mg): 115, sat. fat (g): 4, carb. (g): 37, fiber (g): 6, pro. (g): 42, sodium (mg): 526, Percent Daily Values are based on a 2,000 calorie diet.