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Tangy Pork Chops

 Tangy Pork Chops
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
4 ServingsPrep: 15 min. Cook: 5-1/2 hours


  • 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.

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Tangy Pork Chops (continued)

Directions (continued)

  • Serve with rice if desired. Yield: 4 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.