Balsamic Garlic Crock Pot Pork Chops - cooking recipe

Ingredients

4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 tablespoons minced roasted garlic
1 celery rib, chopped
1 (14 1/2 ounce) can stewed tomatoes or (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup white wine
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lime juice (lemon juice okay)
1 teaspoon beef bouillon granules
1 1/2 teaspoons dried ancho chile powder
1 teaspoon Tabasco sauce
1 bay leaf
2 tablespoons cornstarch or 2 tablespoons arrowroot
2 tablespoons cool water

Preparation

Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
Serve over rice.
Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).