Kraut Stuffed Pork Chops - cooking recipe

Ingredients

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

Preparation

Melt 1/4 cup butter or margarine in a large skillet.
Add chops.
Cook until browned on both sides.
Remove and set aside, reserving drippings.
Slice 4 rings from green peppers and set aside.
Dice remaining peppers.
Add remaining butter or margarine to drippings in skillet.
Add diced pepper and onion.
Cook over medium heat until crisp and tender.
Add carrots.
Cook 1 minute. Stir in sauerkraut, sugar, salt, pepper and thyme.
Mix until well blended.
Preheat oven to 350\u00b0.
With a sharp knife, cut each chop horizontally from fat side to bone.
Stuff kraut in pocket.
Cook until done.