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Tangy Pork Chops 4 Pork chops, about 1/2 inch thick
1/2 teaspoon of salt, optional
1/8 teaspoon pepper
2 medium onions, chopped
2 Celery ribs, chopped
1 large green pepper, sliced
One 14.5 ounce can of stewed tomatoes
1/2 cup of ketchup
2 tablespoons of cider vinegar
2 tablespoons of brown sugar
2 tablespoons of Worcestershire sauce
1 tablespoon of lemon juice
1 beef bouillon cube
2 tablespoons of cornstarch
2 tablespoons of water
Hot cooked rice, optional
Place chops in a slow cooker , sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on LOW for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on HIGH for 30 minutes or until thickened. Serve over rice if desired.
Recipe by: Taste of Home
Tangy Pork Chops 2
1/4 cup of chopped onion
2 tablespoons of chopped fresh parsley
2 tablespoons of white vinegar
1 tablespoon of olive oil
2 teaspoons of prepared mustard
1 clove garlic, crushed
1/2 teaspoon of dried thyme, crushed
4 boneless center cut pork rib chops, 1 inch thick
In a medium bowl, combine all ingredients except pork, blending well. Place
pork in plastic bag and add contents of the bowl. Turning to coat the meat
well. Close bag securely and marinate in refrigerate 6 - 8 hours or
overnight. Turn occasionally to assure uniform marinating. Preheat the
broiler. Remove pork chops from plastic bag and discard marinade. Place pork
chops on aluminum foil covered baking sheet, approximately 3 to 5 inches
from heat. Broil chops 8 to 1 o minutes per side. Serve warm. Serves 4 |
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