Crockpot Cherry Pork Chops
6 pork chops, 3/4" thick
1/2 tsp. instant chicken bouillon granules
salt and pepper
1/8 tsp. mace
1 c. cherry pie filling
snipped parsley
2 tsp. lemon juice
Trim fat from chops, brown in large skillet. Season with salt and pepper.
In crockpot, stir together pie filling, lemon juice, bouillon granules and mace. Place chops on top. Cover and cook on low for 4-5 hrs. Place chops on warm serving platter. Pour some of the sauce over top; garnish with parsley. Serve remaining sauce on the side. Serves 6.
1/2 tsp. instant chicken bouillon granules
salt and pepper
1/8 tsp. mace
1 c. cherry pie filling
snipped parsley
2 tsp. lemon juice
Trim fat from chops, brown in large skillet. Season with salt and pepper.
In crockpot, stir together pie filling, lemon juice, bouillon granules and mace. Place chops on top. Cover and cook on low for 4-5 hrs. Place chops on warm serving platter. Pour some of the sauce over top; garnish with parsley. Serve remaining sauce on the side. Serves 6.
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