Pork with Creamy Barley and Peas

Place 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°F 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.