Tangy Pork Chops

4 pork chops (1/ 2 inch thick)
1 /2 teaspoon salt, optional
1 /8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14 1/ 2 ounces) 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
Hot cooked rice, optional
 
Place chops in a slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5 to 6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice if desired.

Serves 4.

Nutritional analysis:

One serving (prepared with low-sodium bouillon and no-salt-added stewed tomatoes and ketchup; without salt and rice) equals 227 calories, 183 mg sodium, 37 mg cholesterol, 34 gm carbohydrates, 16 gm protein, 4 grams fat.