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CHERRY PORK CHOPS

6 pork chops, 3/4" thick
Salt, to taste
Freshly-ground black pepper, to taste
1 Can cherry pie filling - (21 oz)
2 Teaspoons lemon juice
1/2 Teaspoon instant chicken bouillon granules
1/8 Teaspoon ground mace
Chopped fresh parsley, to taste

Brown pork chops in skillet. Sprinkle with salt and pepper. In crock pot stir together 1/2 of the can of cherry filling, lemon juice, mace, parsley, and bouillon granules. Mix well. Place pork chops on top of mixture. Cover and cook on LOW heat for 4 to 5 hours. Warm the other 1/2 of cherry filling and pass in sauce dish when serving chops. This recipe yields 6 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999