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
Preparation
Heat oven to 350°F.
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.
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.
