Slow-Cooked Cherry Pork Chops

Name: Slow-Cooked Cherry Pork Chops
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings.
Ingredients: 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

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, Fort Worth, Texas

Ingredients

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

Directions

In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper.
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.

Nutrition Facts

1 serving: 366 calories, 18g fat (7g saturated fat), 111mg cholesterol, 204mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 36g protein.

Originally published as Slow-Cooked Cherry Pork Chops in Reminisce January/February 2002

Reviews

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Average Rating:

hkpepin

Sep 16, 2017

Kids really loved it and it was so easy. I didn't use the mace at all but I think nutmeg would be a good substitute instead. Would do this one again.
kteana

Jan 21, 2012

smelled like ham, tasted like ham, would have rather just ate ham
tongue tingle 2536

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

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

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

Dec 31, 2008

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