Bavarian Pork Chops

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

  • 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
55 mg
55 %;
Sodium
990 mg
990 %;
Total Carbohydrate
25 g
25 %
(Dietary Fiber
5 g
5 %
),
Protein
21 g
21 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
16%;
Calcium
4%;
Iron
16%;
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.