No need to turn on the
oven to make these stuffed chops. Serve with steamed mixed vegetables
and fresh French bread.
Pork Chops
with Barley-Orange Stuffing
4 boneless pork chops,
1 1/4 to 1 1/2-inch thick
3 tablespoons quick-cooking
barley
2 tablespoons finely chopped onion
1/3 cup water
1 teaspoon instant chicken bouillon granules
1 garlic clove, minced
1/4 teaspoon pepper
2 tablespoons finely chopped green pepper
1 tablespoon frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1 tablespoon fine dry bread crumbs
For stuffing: In a small
saucepan combine barley, onion, water, bouillon granules, garlic
and pepper. Bring to a boil; reduce heat. Cover and simmer 10
minutes. Remove from heat; let stand, covered, for 5 minutes.
Stir in green pepper, orange juice concentrate, and orange peel.
Mix well. Stir in bread crumbs.
Make a horizontal slit
in each chop, forming a pocket. Do not cut all the way through.
Stuff chops with barley mixture; press to close pocket.
Brown stuffed chops in
large heavy skillet over medium-high heat, about 5 minutes on
each side.
Add 1/2 cup water to skillet,
lower heat to a simmer, cover and let chops simmer for 10 minutes.
Serve immediately.
