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. MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2008

can (16 ounces) sauerkraut, undrained

cup thinly sliced carrots

3/4

cup chopped onion

1/2

cup water

1/4

cup uncooked barley

pork loin or rib chops, 3/4 inch thick

1/2

cup prepared barbecue sauce

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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.

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.