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 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
45mg
45%;
Sodium
870mg
870%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
12%;
Calcium
4%;
Iron
10%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.