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Tangy Pork Chops

by Karen Deitemeyer

4pork chops, 1/2 inch thick
pinchfreshly ground black pepper
2 mediumonions, chopped
2 stalkscelery, chopped
one largegreen bell pepper, sliced
one 14 1/2 oz can  no salt added tomatoes
1/2 Cno salt added ketchup
2 Tcider vinegar
2 Tbrown sugar
2 Tworcestershire sauce
1 Tlemon juice
1 tlow sodium beef boullion granules
2 Tcornstarch
2 Twater
to tastehot cooked rice

Place chops in slow cooker and sprinkle with ground black pepper. Add onions, celery, green pepper and tomatoes.

Combine ketchup, vinegar, sugar, Worchestershire sauce, lemon juice and bouillion in mixing bowl. Pour over vegetables.

Cover and cook on low for 5 to 6 hours.

Mix cornstarch and water in small bowl until smooth. Stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice.

 
Sodium content in milligrams
 
4 pork chops   360
2 onions 8
2 stalks celery 70
one green bell pepper 1
one 14 1/2 oz can   no salt added tomatos 88
2 T cider vinegar 2
2 T brown sugar 22
2 T worcestershire sauce 200
1 T fresh lemon juice 1
one t Wyler's very low sodium beef boullion granules   10
 
Recipe total = 762 mg
 

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