Chops and kraut are in the oven in minutes. Beets and dark bread make natural sides for this hearty German-style meal.
can (16 ounces) sauerkraut, undrained
cup thinly sliced carrots
cup chopped onion
cup uncooked barley
pork loin or rib chops, 3/4 inch thick
cup prepared barbecue sauce
Heat oven to 350°F. In ungreased 2-quart casserole or 11×7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
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
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.
195 Calories, 9g Total Fat, 17g Protein, 14g Total Carbohydrate
- Calories from Fat
- Total Fat
- Total Carbohydrate
- Vitamin A
- Vitamin C
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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