Chop notch.

I haven't crock pork chops in a REALLY long time. If these chops weren't "tangy", I was going to have some words with the E-book author.

"Tangy Pork Chops" (6 quart pot)

~4 thick boneless pork chops
~1/2 t salt
~1/8 t pepper
~1 green bell pepper, chopped (From the CSA.)
~1 (14 oz) can stewed tomatoes
~1 onion, chopped (It called for 2, but I did one per my new "1 onion should always be plenty rule".
~1/2 c ketchup
~1 beef bouillon cube
~2 T brown sugar
~1 T lemon juice
~2 T Worcestershire sauce
~2 T apple cider vinegar
~2 T cornstarch
~2 T water

Place pork chops in crock pot.
Add salt and pepper.
Add green pepper, tomatoes, and onion.
Combine ketchup, bouillon, brown sugar, lemon juice, Worcestershire sauce, and vinegar.
Pour mixture over vegetables.
Cover and cook on low for 6 hours.
Mix cornstarch and water until smooth.
Stir into sauce in crock pot.
Cover and cook on high for 30 minutes or until thickened.

I served these with a bag of stir fry mixed veggies I found in our freezer last week.

4 servings.

It was tangy! And really good! It ALMOST makes up for yesterday's misnomer. Almost.