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

1. 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.
2. 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.
3. Brown stuffed chops in large heavy skillet over medium-high heat, about 5 minutes on each side.
4. Add 1/2 cup water to skillet, lower heat to a simmer, cover and let chops simmer for 10 minutes. Serve immediately.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.