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Categories:Viewed: 40 - Published at: 2 years ago
Ingredients
- 6 pork chops, 3/4 inch thick
- Salt and pepper
- 1/2 of a 21 ounce. can cherry pie filling (1 c.)
- 2 teaspoon lemon juice
- 1/2 teaspoon instant chicken bouillon granules
- 1/8 teaspoon grnd mace
Method
- Trim excess fat from pork chops.
- In a large skillet, cook the trimmings until about 1 Tbsp.
- of fat accumulates.
- Throw away the remaining trimmings.
- Brown the pork chops in warm fat.
- Sprinkle each chop with salt and pepper.
- In a crockery cooker stir together the cherry pie filling, lemon juice, chicken bouillon granules, and grnd mace; mix well.
- Place the browned pork chops atop cherry mix.
- Cover and cook on low heat setting for 4 to 5 hrs.
- Place chops on a hot serving platter and pour some of the cherry sauce over, pass the remaining sauce.
