Pork Chops with Barley-Orange Stuffing
No need to turn on the oven to make these stuffed chops. Serve with steamed mixed vegetables and fresh French bread.
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 ground black 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.