| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 4 | Pork chops; 1/2 inch thick | |
| 1/2 | ts | Salt; optional |
| 1/8 | ts | Pepper |
| 2 | md | Onions; chopped |
| 2 | Celery ribs; chopped | |
| 1 | lg | Green pepper; sliced |
| 1 | cn | (14.5 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 |
| Hot cooked rice; optional |
INSTRUCTIONS
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. Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Feb 07, 1998
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