Advanced

Bavarian Pork Chops

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Barley, sauerkraut and an apple turn barbecued pork into hearty German fare!

false

(30 Ratings)

30 Ratings

5 spoons 67%

4 spoons 17%

3 spoons

2 spoons

1 spoons

Member Reviews (9)

b1d0859a-93fb-471e-9220-10b3dbce6eab

Pin It

PREP TIME
15 Min
TOTAL TIME
1 Hr 45 Min
SERVINGS
8

1: bag (32 ounces) refrigerated sauerkraut, undrained or 2 cans (14 ounces each) sauerkraut, undrained

1: large unpeeled cooking apple, chopped (1 1/2 cups)

2: medium onions, chopped (1 cup)

1/3: cup uncooked regular barley (not quick-cooking)

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

2/3: cup barbecue sauce

Save $$$ on your favorite brands

1 Heat oven to 350°F.
2 Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork.
3 Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near bone, barley is tender and liquid is absorbed.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Sauerkraut, which translates as “sour cabbage” in German, is shredded cabbage that has been mixed with salt and allowed to ferment.

Apple varieties such as Cortland, Rome Beauty and Winesap remain flavorful and firm even after cooking.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 230

(Calories from Fat 65 ),

Total Fat 7 g

(Saturated Fat 2 g,

Cholesterol 55 mg;
Sodium 990 mg;
Total Carbohydrate 25 g

(Dietary Fiber 5 g,

Protein 21 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 16.00%;
Calcium 4.00%;
Iron 16.00%;

Exchanges:

1 Starch;
2 Vegetable;
2 Lean Meat;

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

Review & Comments

Write a Review

1 - 3 of 9 Reviews View All

Posted 1/5/2012 7:55:18 AM REPORT ABUSE MsJaxFla said:

Rating:

I love this also, it is definitely addictive. I was going to make my version tonight, but will do this one instead. I forget about this one it seems, good thing I kept it in my recipe box. I don't always have an apple, so I usually add a fresh, thinly sliced carrot or two to mine. Also, don't always have barley, so I also used natural brown rice or just put them on top of a big mound of mashed potatoes.

This reply was: Helpful Inspiring

Posted 6/21/2010 4:51:11 PM REPORT ABUSE luv2becooking said:

Rating:

Again, another "German" recipe with the BBQ sauce. It would not happen in Germany. The sauce is more like a gravy. When this dish is cooked with the right ingredients, it is a filling meal.

This reply was: Helpful Inspiring