Ingredients for Tangy Pork Chops
- 4 bone-in pork chops (about 1 inch thick)
- salt, to taste
- freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 cup beef bouillon
- 2 tablespoons cornstarch
- 1/4 cup cold water
- cooked rice, for serving
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How to Make Tangy Pork Chops
- Place 4 bone-in pork chops (about 1 inch thick) in your slow cooker.
- Season pork chops generously with salt and freshly ground black pepper.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; 1 green bell pepper, chopped; and 1 (28 ounce) can of crushed tomatoes to the slow cooker.
- In a medium bowl, whisk together 1 cup ketchup, 1/2 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 1 cup beef bouillon, and 2 tablespoons brown sugar.
- Pour the sauce over the vegetables and pork chops in the slow cooker.
- Cover and cook on low for 5-6 hours, or until the pork chops are fork-tender.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth.
- Stir the cornstarch slurry into the liquid in the slow cooker.
- Cover and cook on high for 30 minutes, or until the sauce has thickened.
- Serve the tangy pork chops over rice, mashed potatoes, or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
92g
Fat
25g
Carbs
11g
