one of my favorite go to meals

Tonight we are having Tangy Pork Chops.  It's a recipe I found long long ago in a Taste of Home magazine and have since adapted a little for our family.  It's one of those recipes that uses inexpensive meat, pantry ingredients and a crock pot.  That always adds up to a winner for a busy mom!

I buy the big packages of bone in mixed chops when they are marked down really low.  My husband hates pork chops with bones, but these are absolutely falling apart so it's not an issue.  And we try to freeze lots of bell peppers in the late summer so I have those on hand too!  I serve this with either rice or mashed potatoes to use all of the yummy sauce, too.

Tangy Pork Chops
6 or so pork chops (bone in is great, sirloin chops are great here too, even pork steak would work)
salt and pepper
2 medium onions, chopped
2 celery ribs, chopped (or 2 T dried celery or 1/4 frozen celery)
1 large bell pepper, sliced
1 pint jar, stewed tomatoes (or a 14.5 oz can and in the summer I have used fresh tomatoes, diced)

1/2 c ketchup
2 T cider vinegar
1 T sucanat (or 2 T brown sugar)
2 T Worcestershire sauce
1 T lemon juice

slurry of 2 T cornstarch and 2 T cold water

First season chops with salt and pepper then place in bottom of crock pot.  Add onions, celery, pepper and tomatoes.  Combine remaining ingredients (except cornstarch and water) in a small bowl and pour over chops, stirring a little to make sure it's all covered.

Cook on low for 5-6 hours.  Make slurry and pour into crock pot.  Turn to high and cook until liquid is thickened, approximately 30-60 minutes.