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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 tbs cider vinegar 2 tbs brown sugar 2 tbs Worchestershire sauce 1 tbs lemon juice 1 beef bouillon cube (or package) 2 tbs cornstarch 2 tbs water (Hot cooked rice - optional) Place chops in slow cooker, sprinkle with pepper,
and salt if desired. Add
the onions and 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. (A little trick I do is to prepare all the vegetables the night before because I find it makes the morning easier.) LR FROM NOTTINGHAM
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