|4||pork chops, 1/2 inch thick|
|pinch||freshly ground black pepper|
|2 medium||onions, chopped|
|2 stalks||celery, chopped|
|one large||green bell pepper, sliced|
|one 14 1/2 oz can||no salt added tomatoes|
|1/2 C||no salt added ketchup|
|2 T||cider vinegar|
|2 T||brown sugar|
|2 T||worcestershire sauce|
|1 T||lemon juice|
|1 t||low sodium beef boullion granules|
|to taste||hot 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|
|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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