Bavarian Pork Chops

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


8 servings


1 (32 ounce) bag refrigerated sauerkraut, undrained or 2 (14 ounce) cans
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


Preheat oven to 350°F (177°C).

Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or 13 x 9-inch baking dish. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork.

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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 15 minutes

Additional Information

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

Nutritional Information

Amount per 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; Exchanges: 1 Starch; 2 Vegetable; 2 Lean Meat

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