Tangy Pork Chops:
Source of Recipe
Credit to Susan Tau, Hayfield Grange, Pennsylvania "What's cookin' in the Grange" cookbook...I received this book from "Aunt Runner" in a drawing from her recipe website.
Recipe Introduction
I made this last night because I wanted that I could make ahead and keep warm as we had errands to run before eating. It was really yummy. I didn't put as many veggies as called for, as my family is not big bell pepper and celery fans. So, I cut the onion and bell peppper veggie amounts in 1/2. But still turned out wonderful. We ate it with the gravy and veggies spooned over rice.
List of Ingredients
1 beef bouillon cube
3-4 tb. hot water
4 - 1/2 " thick pork chops
1/2 tsp. salt
1/8 tsp pepper
1 - 15oz can stewed tomatoes
2 med. onions, chopped
2 ribs celery, chopped
1 lg. green bell pepper, sliced (I did a large dice)
1/2 c. catsup
2 tb. vinegar
2 tb. brown sugar
2 tb. worcestershire sauce
1 tb. lemon juice
2 tb. each cornstarch and water
Recipe
Dissolve bouillon cube in hot water in a bowl. Sprinkle chops with salt and pepper. Place in large baking dish (can cook in crock pot). Add undrained tomatoes, veggies. Combine catsup, vinegar, brown sugar, worcestershire, lemon and bouillon in bowl and mix. Spoon over veggies. Cook, covered about 1 1/2 hrs at 300* (or 5-6 hrs in crock pot...until chops are cooked through and tender). Stir in mixture of cornstarch and water into liquid. I removed the cover cooked an addition 30 min. to thicken. Makes 4 servings.
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