I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy.  It is the end of the month so the pantry and refrigerator are pretty bare, leaving me with not much to work with. The recipe I decided to try comes from a group I joined over on Cafe Mom, all about crock pot cooking.

It reminded me of the chicken cacciatore my mom used to make. The chops were delicately tender and juicy. The ketchup was a little much. Maybe next time omit the ketchup and perhaps substitute a small amount of paste or puree. I only used 1 large onion, half the green pepper and diced tomatoes. We skipped the rice and ate ours with steamed veggies flavored with butter and garlic.

Source: “Yummy Chops”
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Salt and pepper pork chops if desired.
Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours.
Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.
Serve over rice.