SLOW COOKER CHERRY PORK CHOPS
6 bone-in loin chops (8-oz. each & ¾-in. thick)
1/8 tsp. salt
Dash pepper
1 cup canned cherry pie filling
2 tsp. lemon juice
½-tsp. chicken bouillon granules
½ tsp. ground mace
In a large skillet coated with cooking spray, brown the chops over medium heat on both sides and season with salt and pepper. In a 3-quart slow cooker. Combine the pie filling, lemon juice, bouillon, and mace. Add pork chops and cook on LOW for 3-4 hours or until meat is no longer pink.
Yield: 6 servings.
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