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Tangy Pork Chops Recipe

Tangy Pork Chops Recipe photo by Taste of Home

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Fancy enough for company, these mouthwatering pork chops also make a great family meal. I usually have all the ingredients on hand. Since my husband and I just had our first child, this recipe is so convenient—I start it during naptime for a no-fuss supper later.—Karol Hines, Kitty Hawk, North Carolina

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Tangy Pork Chops Recipe

Prep: 15 min. Cook: 5-1/2 hours

Yield: 4 Servings

15 330 345

Ingredients

4 bone-in pork loin chops (1/2 inch thick)
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) 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
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional

Directions

Place chops in a 3-qt. slow cooker; sprinkle with salt if desired and 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.
Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium bouillon and no-salt-added stewed tomatoes and ketchup; without salt and rice) equals 227 calories, 4 g fat (0 saturated fat), 37 mg cholesterol, 183 mg sodium, 34 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Originally published as Tangy Pork Chops in Taste of Home February/March 1998, p25

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Tangy Pork Chops

Tangy Pork Chops

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Reviewed on Feb. 28, 2013 by Margaret Susan

I have made this recipe for many years and it has become my husband's and my favorite pork meal. I have substituted pork steaks for the pork chops. The sauce is so delicious. We serve our meal over mashed potatoes. This is a main stay at our home.

Reviewed on Feb. 05, 2012 by pschube

I used a pork roast instead of chops and served with brown rice. I would use more veggies next time. Delicious!

Reviewed on Jan. 06, 2012 by JKcooks

I have been making this recipe since i found it in the mid nineties.I have however converted it to a skillet preparation,and i actually prefer that method over the slow cooker.One of mine and my husbands favorites!!

Reviewed on Dec. 25, 2011 by kitchenmouseof5

Very good, although I added more brown sugar for a little sweter but still tangy taste.

Reviewed on Jan. 12, 2010 by twinkle_toes

This has been a mainstay slow cooker recipe in our home. Am travelling to Florida for two months. This recipe will definitely go with me.

Reviewed on Dec. 16, 2009 by badkitty

I love this recipe-one of the best slow cooker recipes!

Reviewed on Jul. 12, 2009 by wanda538

Great recipe, I use a small amount of rosemary, and 1/2 ketchup, 1/2 chili sauce. came out really good.

Reviewed on Dec. 31, 2008 by mrs_h

This is my husband's favorite recipe. I use boneless pork chops and use a total cooking time of 4 hours on low (my crockpot usually cooks quicker than others).

Reviewed on Feb. 26, 2008 by zemo