Hot and Spicy Pork Chops 2 ribs celery, sliced 1 cup chopped onion 6 to 8 boneless pork chops, about 3/4 to 1-inch thick 1 green bell pepper, cut in strips 1 red bell pepper, cut in strips 1/2 teaspoon coarsely ground black pepper 2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper 2 tablespoons cornstarch, blended with 2 tablespoons cold water
Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm. Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce. Serves 6 to 8. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
