Super-Sized Kraut-Stuffed Chops

Serves 6

Ingredients

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

Instructions

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 saute, stirring constantly, until crisp-tender. Stir in carrots; saute 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.

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