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Bavarian Pork Chops and Sauerkraut

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Bavarian Pork Chops and Sauerkraut
  • Prep 5 min
  • Total 1 hr 35 min
  • Servings 6
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Chops and kraut are in the oven in minutes. Beets and dark bread make natural sides for this hearty German-style meal.
By Betty Crocker Kitchens
Updated Sep 9, 2008

Ingredients

  • 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

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

195 Calories, 9g Total Fat, 17g Protein, 14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
80
Total Fat
9g
0%
Saturated Fat
3g
0%
Cholesterol
45mg
0%
Sodium
870mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
3g
0%
Protein
17g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
12%
12%
Calcium
4%
4%
Iron
10%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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