Tangy Pork Chops

Tangy Pork Chops

(adapted from a recipe in the Fix-It and Forget-It Cookbook)

4 1/2-inch thick pork chops
1/2 tsp. salt
1/8 tsp. pepper
2 medium onions, chopped
1 large green pepper, sliced
14.5-oz. can stewed tomatoes
1/2 cup ketchup
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. cornstarch
2 Tbsp. water

Place chops in slow cooker. Sprinkle with salt and pepper. Add onions, celery, pepper, and tomatoes. Combine ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice, and bouillon. Pour over vegetables. Cover. Cook on Low 5-6 hours. Combine cornstarch and water until smooth. Stir into slow cooker. Cover. Cook on High 30 minutes, or until thickened. Serve over rice.

Karla's Note: We had this Monday evening. Lyle gave it a 3.5 on a scale of 1-5.