Monday, September 21, 2009

Tangy Pork Chops

6 lean pork chops
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 oz) stewed tomatoes
1/2 C ketchup
2 Tb cider vinegar
2 Tb brown sugar
2 Tb Worcestershire sauce
1 Tb lemon juice
1 beef bouillon cube
2 Tb cornstarch
2 Tb water

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, Worcestershire 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.

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