Source: dLife

Pork chops slow cooked and served with a vibrant, tomato-pepper sauce.

Servings

1 cup fresh chopped celery
1 cup fresh chopped onion
8 boneless pork chops , cut 3/4 inch thick
16 oz green bell pepper strips (or red or both)
0.5 tsp black pepper
2 cup vegetable juice, low sodium (spicy hot style)
2 tbsp cornstarch
2 tbsp cold water , cold

1 In a 3 1/2- or 4-quart slow cooker, place celery and onion.
2 Remove any fat from chops. Add chops to cooker in layers, sprinkling sweet pepper strips and black pepper between chops. Pour vegetable juice over mixture in cooker.
3 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
4 Remove chops and vegetables to a serving platter, reserving cooking liquid. Cover chops and vegetables with foil to keep warm.
5 Strain cooking liquid into a glass measuring cup and skim off fat. Pour 2 cups cooking liquid into a medium saucepan.
6 Combine cornstarch and water in a small bowl. Stir into liquid in saucepan.
7 Cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional 2 minutes. Serve chops and vegetables with sauce.

Makes a rich tomato sauce with just a hint of pepper. Use hot-style vegetable juice if preferred, but it will increase the sodium content.