Marvelous Recipes

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.

Emily

My best friend shared this recipe with me over 30 years ago and it is still one of my favorites!

1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine

1. Spread the crushed pineapple in the bottom of an ungreased 13x9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.

2. Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.

3. Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.

Emily