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, 0 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.

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kteana User ID: 394811 39859
Reviewed Jan. 21, 2012

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

tongue tingle 2536 User ID: 5841055 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 User ID: 4602927 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 User ID: 129103 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 User ID: 3696233 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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