Crock Pot Cherry Pork Chops

Crock Pot Cherry Pork Chops 6 pork chops, cut 3/4" thick Salt Ground black pepper 1/2 can (21 oz.) cherry pie filling (1 cup) 2 tsp. lemon juice 1/2 tsp. instant chicken bouillon granules 1/8 tsp. ground mace Fresh parsley, chopped Trim excess fat from pork chops. In a large skillet, sauté trimmings until about 1 tablespoons of fat accumulates. Discard the remaining trimmings. Brown pork chops in the not fat. Sprinkle each chop with salt and pepper. Add to a crock pot, cherry pie filling, lemon juice, chicken bouillon granules, and grand mace; mix well. Place the browned chops atop cherry mixture. Cover and cook on LOW heat setting for 4 to 5 hours. Place chops on a warm serving platter. Pour some of the cherry sauce over; pass the remaining sauce. Garnish with parsley, if desired. Serves: 6. Sayings Weblog Awards