Sauerkraut and Pork Chops

2½ lbs. center cut pork chops
2 T. olive oil
2 tennis ball size onions, chopped
1 cup bell pepper, chopped
1 T. minced garlic
2 cans sauerkraut, drained
1 can beef bouillon
salt to taste

Trim chops to remove any fat, salt to taste and sear them in a Dutch oven to seal flavor. Set aside. Stir fry onions, peppers and garlic. Add bouillon, peppers, onions garlic, sauerkraut and pork chops to the Dutch oven. Simmer, covered for 30 minutes until pork chops are tender.