Skip to Content
Menu

Bavarian Pork Chops

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated May 17, 2005
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Barley, sauerkraut and an apple turn barbecued pork into hearty German fare!

Bavarian Pork Chops

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    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.
  • Step 
    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.

Nutrition

230 Calories
7 g Total Fat
21 g Protein
25 g Total Carbohydrate

Nutrition Facts

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

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved