The sweet-tart taste of cherry pie filling adds the perfect touch to these tender slow-cooked pork chops. I especially enjoy the convenience of preparing this tasty recipe using my slow cooker during the hot summer months.
6 bone-in pork loin chops (8 ounces each cut 3/4-inch thick)
1/8 teaspoon salt
Pepper (to taste)
1 cup canned cherry pie filling*
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon mace
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-quart slow cooker, combine the pie filling, lemon juice, bouillon and mace; add the browned pork chops.
3. Cover and cook on Low for 3 to 4 hours or until the meat is no longer pink. Makes 6 servings.
*Serve the remaining cherry pie filling over slices of pound cake or a bowl of vanilla ice cream for an easy and special dessert.