Balsamic Garlic Crock Pot Pork Chops

• 4 pork chops, each about 1/2 inch thick
• 2 medium onions, chopped
• 2 tablespoons minced roasted garlic
• 1 celery rib, chopped
• 1 (14 1/2 ounce) can stewed tomatoes or (14 1/2 ounce) can crushed tomatoes
• 1/2 cup ketchup
• 1/4 cup white wine
• 3 tablespoons balsamic vinegar
• 1 teaspoon brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons lime juice (lemon juice okay)
• 1 teaspoon beef bouillon granules
• 1 1/2 teaspoons dried ancho chile powder
• 1 teaspoon Tabasco sauce
• 1 bay leaf
• 2 tablespoons cornstarch or 2 tablespoons arrowroot
• 2 tablespoons cool water

1. Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
2. Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
3. When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
4. Serve over rice.
5. Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).

pork chops, onions, garlic, celery, tomatoes, ketchup, white wine, balsamic vinegar, brown sugar, worcestershire sauce, lime juice, beef bouillon granules, chile powder, tabasco sauce, bay leaf, cornstarch, water

Taken from www.food.com/recipe/balsamic-garlic-crock-pot-pork-chops-51353 (may not work)