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Tangy Pork Chops Recipe
Tangy Pork Chops Recipe photo by Taste of Home

Tangy Pork Chops Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 5-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 5-1/2 hours
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Tangy Pork Chops in Taste of Home February/March 1998, p25

Nutritional Facts

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.

Light-Bodied Red Wine

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

Reviews for Tangy Pork Chops

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 22, 2014

Good stuff! Made the sauce with less onion, used all I had, which was actually just a shallot. Left out the pepper, don't like when they get so soggy. Use a homemade ketchup (with no corn syrup) and put in a little red pepper flakes. Used a pork loin. This was really good!

MY REVIEW
Reviewed Sep. 22, 2013

Family loved it! Followed exactly except used boneless pork chops and reduced cooking time

MY REVIEW
Reviewed Feb. 28, 2013

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.

MY REVIEW
Reviewed Feb. 5, 2012

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

MY REVIEW
Reviewed Jan. 6, 2012

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!!

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