Slow-Cooked Cherry Pork Chops Recipe
Slow-Cooked Cherry Pork Chops Recipe photo by Taste of Home
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Slow-Cooked Cherry Pork Chops Recipe

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I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Bay City , Texas
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES: 6 servings


  • 6 bone-in pork loin chops (8 ounces each)
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup canned cherry pie filling
  • 2 teaspoons lemon juice
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon ground mace

Nutritional Facts

1 each: 105 calories, 3g fat (1g saturated fat), 19mg cholesterol, 140mg sodium, 13g carbohydrate (11g sugars, 0g fiber), 6g protein .


  1. In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper.
  2. In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low for 3-4 hours or until meat is no longer pink. Yield: 6 servings.
Originally published as Slow-Cooked Cherry Pork Chops in Reminisce January/February 2002, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow-Cooked Cherry Pork Chops

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kteana 39859
Reviewed Jan. 21, 2012

"smelled like ham, tasted like ham, would have rather just ate ham"

tongue tingle 2536 83208
Reviewed Mar. 10, 2011

"Loved this recipe! Very easy and not many ingredients. My 9 year old is a very picky eater and he absolutely loved these pork chops. I will definately make these again."

Desert Bruja 52361
Reviewed Jan. 31, 2011

"I cooked for 3 hours on low, and chops were moist and cut-with-your-fork-tender. Substituted nutmeg for mace. Definitely making this again!"

cairene 82530
Reviewed Apr. 9, 2009

"I have made a similar dish but I browned the chops, put them in a baking dish, poured the cherry pie filling over them and baked them at 350* for abt 30 minutes. Or, pan fry the chops and serve the pie filling on the side at the table. Either way, they are good."

tjsgirl 102529
Reviewed Dec. 31, 2008 Edited Jun. 10, 2009

"We had this dish tonight, and 4 hours are way too long. It dries the chops out. But they were good."

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