Bavarian Pork Chops and Sauerkraut

Bavarian Pork Chops and Sauerkraut

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

Prep Time

05

Minutes

Total Time

1:35

Hr:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
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.

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.