Pork Chops With Barley

• 2 (16 oz.) cans sauerkraut, drained
• 2 medium onions, chopped
• 1/2 c. barley (optional)
• 1 1/2 c. water
• 2 Tbsp. brown sugar
• 2 tsp. instant chicken bouillon
• 1 tsp. caraway seed (optional)
• 1/4 tsp. black or lemon pepper
• 6 pork chops (about 3/4-inch thick)
• 3 tsp. Worcestershire sauce
• 1/2 c. catsup
• 1 tsp. salt

1. Mix
2. sauerkraut,
3. water,
4. onions,
5. barley, brown sugar, bouillon, caraway
6. seed
7. and
8. pepper
9. in a 13 1/2 x 9 1/2-inch pan.
10. Season chops with herbs, lemon juice, salt, pepper and 1 teaspoon
11. Worcestershire sauce.
12. Trim chops; brown in skillet. Arrange chops
13. on
14. sauerkraut
15. mixture.
16. Mix catsup and 2 teaspoons
17. Worcestershire
18. sauce
19. and spread over chops.
20. Bake in 350u0b0
21. oven for 1 1/4 to 1 1/2 hours.
22. May be served with baked potatoes.

sauerkraut, onions, barley, water, brown sugar, instant chicken bouillon, caraway, black, pork chops, worcestershire sauce, catsup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585989 (may not work)