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Recipe

Bavarian Pork Chops and Sauerkraut

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Chops and kraut are in the oven in minutes. Beets and dark bread make natural sides for this hearty German-style meal.

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( 15 Ratings)

15 Ratings

5 Stars 27%

4 Stars 33%

3 Stars 20%

2 Stars 13%

1 Stars

Member Reviews ( 9 )

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PREP TIME 5 Min
TOTAL TIME 1 Hr 35 Min
SERVINGS 6

1: can (16 ounces) sauerkraut, undrained

1: cup thinly sliced carrots

3/4: cup chopped onion

1/2: cup water

1/4: cup uncooked barley

6: pork loin or rib chops, 3/4 inch thick

1/2: cup prepared barbecue sauce

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1 Heat oven to 350ºF. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
2 Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.

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Expert Tips

Barley is one of the first grains ever cultivated. Pearl barley, the most common variety, has the hull, most of the bran and some of the germ removed to shorten cooking time. Barley is available in both regular and quick-cooking varieties. For this recipe, use regular and not the quick-cooking variety.

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Nutrition Information:

1 Serving (1 Serving)

Calories 195

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 3g,),

Cholesterol 45mg;
Sodium 870mg;
Total Carbohydrate 14g

(Dietary Fiber 3g,

Protein 17g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
3 Vegetable;
0 Very Lean Meat;
2 Lean Meat;
0 High-Fat Meat;
0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 9 Reviews View All

Posted 4/7/2011 12:49:17 AM REPORT ABUSE big_frank said:

Rating:

This was my first time making this and I will say it was easy but the prep time was more than 5 min, I did sub low sodium Chicken stock for the water to give it more flavor and added fresh parsley as a garnish.

This reply was: Helpful Inspiring

Posted 6/21/2010 4:42:09 PM REPORT ABUSE luv2becooking said:

Rating:

I don't know who came up with the BBQ sauce, it did not come from Germany. This dish when cooked German style show be more of a gravy than a sauce. We have a wonderful German restraunt in OKC called the Rathsceller. I had this dish there and it was wonderful. If you ever spend any time in OKC check it out. You do have to have a resversation. The people who own the place are from Germany and the hospitality is wonderful!

This reply was: Helpful Inspiring

Posted 7/7/2009 8:59:27 AM REPORT ABUSE twin2for2 said:

Rating:

I finally found barley at a health food store. Used it made this dish but for some reason it was really lacking something. I just love sauerkraut, but I won't be making this again. It came out soupy and I wasn't impressed.

This reply was: Helpful Inspiring