Super-Sized Kraut-Stuffed Chops

1 cup butter, divided 6 thick-cut pork chops 2 green peppers, divided 1 cup diced onion 1 bag (10 ounces) matchstick-style carrots 6 cups drained sauerkraut (about 48 ounces) 1 tablespoon sugar 1-1/2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon dried thyme

In large skillet, melt 1/4-cup butter. Add chops; cook until browned on both sides; remove chops and set aside. Reserve drippings. Slice 4 rings from green peppers and set aside. Dice remaining green pepper. Add remaining 3/4-cup butter to drippings in skillet; melt butter. Add diced pepper, onion and sauté, stirring constantly, until crisp-tender. Stir in carrots; sauté 1 minute. Add kraut, sugar, salt, pepper and thyme; toss until combined.

With sharp knife, cut each pork chop horizontally at fat side to bone to form a pocket. Stuff each pork chop with vegetable mixture. Bake until internal temperature reaches160 degrees. Serves 6

Calories 530; total fat 38g; saturated fat 21g; cholesterol 150mg; sodium 2590mg;
total carbohydrate 23g (dietary fiber 10g, sugars 8g); protein 26g

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