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Chop onion, celery and pepper, sauté till tender crisp. Place chops in a slow cooker; sprinkle with salt and pepper. Add 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 5-6 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.
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