Tangy Pork Chops
4 pork chops (1/2-inch thick)
1/2 tsp salt (optional)
1/8 tsp pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup ketchup
2 Tbsp cider vinegar
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 beef bouillon cube
2 Tbsp cornstarch
2 Tbsp water
Hot cooked rice (optional)
Place chops in a slow cooker; sprinkle with salt, if desired, and pepper.
Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worchestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice, if desired.
Yield: 4 servings
Submitted by CyndiM
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