Tangy Pork Chops

6 (1/2 inch thick) boneless pork chops
1/2 tsp salt
1/8 tsp pepper
2 medium onions, quartered, broken apart
2 celery ribs, chopped
1 large green pepper, seeded and sliced
1 (14.5 oz) can stewed tomatoes
1/2 cup ketchup
2 Tbs. cider vinegar
2 Tbs. brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. lemon juice
1 beef bouillon cube
2 Tbs. cornstarch
2 Tbs. water

-Place chops in a butter sprayed crockpot. Sprinkle with the salt and pepper.
-Add onions, celery, green pepper and tomatoes.
-Combine ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice, and bouillon. Pour over vegetables.
-Cover. Cook on low 5 to 6 hours.
-Combine cornstarch and water until smooth. Stir into crockpot.
-Cover. Cook on high 30 minutes or until thickened.
-Serve over rice.

-Jen Schwab