3 tbsp. butter or cooking oil
2 lb. pork chops
1 clove garlic, crushed
1 lg. onion, chopped
1 green pepper (bell pepper), diced
1 bay leaf
1/2 tsp. celery seeds
4 whole cloves
4 c. boiling water
1/4 c. barley
1 apple, chopped
1 tsp. salt
1/2 tsp. caraway seeds
1/2 tsp. white pepper

Heat butter in a large kettle and brown meat with garlic and onion for 1 minute. Add white pepper, bay leaf, celery seeds, cloves, and the 4 cups of boiling water. Cover and cook for 30 minutes, or until meat is tender. Remove meat and cool. Reserve cooking liquid.

Boil cooking liquid, uncovered, until it is reduced to 3 cups. Add barley, cover and cook for 15 minutes.

Meanwhile, drain and rinse sauerkraut. Add to boiling barley with meat, apple, salt, caraway seeds, and green pepper. Cover and cook 45 minutes longer. Best served with Potato Dumplings.