Kraut Stuffed Pork Chops

• 1/2 c. butter or margarine, divided
• 1 c. chopped onion
• 6 c. sauerkraut, well drained
• 1 1/2 tsp. salt
• 1/4 tsp. thyme
• 6 thick pork chops
• 2 green peppers
• 1 lb. carrots, scraped and shredded
• 1 Tbsp. sugar
• 1/4 tsp. pepper

1. Melt 1/4 cup butter or margarine in a large skillet.
2. Add chops.
3. Cook until browned on both sides.
4. Remove and set aside, reserving drippings.
5. Slice 4 rings from green peppers and set aside.
6. Dice remaining peppers.
7. Add remaining butter or margarine to drippings in skillet.
8. Add diced pepper and onion.
9. Cook over medium heat until crisp and tender.
10. Add carrots.
11. Cook 1 minute. Stir in sauerkraut, sugar, salt, pepper and thyme.
12. Mix until well blended.
13. Preheat oven to 350u0b0.
14. With a sharp knife, cut each chop horizontally from fat side to bone.
15. Stuff kraut in pocket.
16. Cook until done.

butter, onion, sauerkraut, salt, thyme, pork chops, green peppers, carrots, sugar, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050636 (may not work)