Tangy Pork Chops Recipe
- 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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Tangy Pork Chops(10)
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Family loved it! Followed exactly except used boneless pork chops and reduced cooking time
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.
I used a pork roast instead of chops and served with brown rice. I would use more veggies next time. Delicious!
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!!
Very good, although I added more brown sugar for a little sweter but still tangy taste.
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