Tangy Pork Chops

• 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
• Hot cooked rice or mashed potatoes, optional

1. 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 bouillon; pour over vegetables. Cover and cook on low for 5-6 hours or until meat is tender.
2. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

chops, pepper, onions, celery, green pepper, salt, ketchup, cider vinegar, brown sugar, worcestershire sauce, lemon juice, beef bouillon granules, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/tangy-pork-chops/ (may not work)