Bavarian Pork Chops

Bavarian Pork Chops

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

Prep Time

15

Minutes

Total Time

1:45

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Sauerkraut, which translates as “sour cabbage” in German, is shredded cabbage that has been mixed with salt and allowed to ferment.
Purchasing
Apple varieties such as Cortland, Rome Beauty and Winesap remain flavorful and firm even after cooking.

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*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.