• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 1/2 inch thick pork chops
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 large onion, chopped
  • 2 celery stalks, chopped (no leaves)
  • 1 large green or red pepper, sliced (my husband things that the red pepper makes the whole thing too sweet, but I prefer it to the green, so you might want to adjust based on your sweet tooth or lack thereof)
  • 14 1/2 oz can of stewed tomatoes
  • 1/2 cup ketchup
  • 2 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 beef bouillon cube
  • 2 tbsp cornstarch
  • 2 tbsp water


  • Place chops in crockpot. Sprinkle with salth and pepper.
  • Add onions, celery, pepper and tomatoes
  • Combine ketchup, vinegar, brown sugar, Worc. sauce, lemon juice, and bouillon. Pour over vegetables.
  • Cover. Cook on Low 5-6 hours
  • Combine cornstarch and water til smooth. Stir into crockpot.
  • Cover, cook on high 30 minutes.
  • Serve over rice.


This is reminiscent of sweet and sour pork, but has its own unique flavor.

Categories: Crock-pot  Dinner  Lunch  Main Dish  Pork  Tangy 

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