When my husband and I had our first child, we found this recipe so convenient. I could start it during nap time and we’d enjoy an easy, satisfying dinner that night. —Karol Hines, Kitty Hawk, North Carolina
Tangy Pork Chops
Tangy Pork Chops
Prep Time
15 min
Cook Time
5 hours 30 min
Yield
4 servings
Ingredients
- 4 bone-in pork loin chops
- 1/8 teaspoon pepper
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 large green pepper, sliced
- 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
- 1/2 cup ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon beef bouillon granules
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- Optional: Hot cooked rice or mashed potatoes
Directions
- Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and beef bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender.
- Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes longer or until thickened. If desired, serve with rice or mashed potatoes.
Nutrition Facts
1 pork chop: 349 calories, 9g fat (3g saturated fat), 86mg cholesterol, 757mg sodium, 34g carbohydrate (24g sugars, 4g fiber), 32g protein.
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