Cherry Pork Chops
Pork and cherries make beautiful music together. Add steamed rice and a tender-crisp vegetable of your choice for a perfect February menu. Recipe from the Cherry Marketing Institute, Inc.
6 (24 oz) center-cut, lean pork chops
1 cup light cherry pie filling
2 tsp fresh lemon juice
1/2 tsp instant chicken bouillon
1/8 tsp ground mace
6 fresh parsley sprigs (optional)
Coat a non-stick frying pan with vegetable cooking spray. Remove any visible fat from the chops and brown them over med-high heat. Season lightly to taste with salt & pepper.
In crock pot, stir together cherry pie filling, lemon juice, bouillon and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours. Place chops on warm serving platter.
In crock pot, stir together cherry pie filling, lemon juice, bouillon and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours. Place chops on warm serving platter.
To serve, pour a small amount of cherry sauce over chops and garnish each with a fresh parsley sprig. Makes 6 Servings.
Per Serving: 210 Cal; 7 Total Fat; 11 g Carb; 66 mg Cholesterol; 161 mg Sodium; 25 g Protein. Exchanges: 3-1/2 Meat; 1 Fruit.
Cherry Pork Chops
Cherry Pork Chops
No comments:
Post a Comment
Dear Visitor,
Please feel free to give your comment. Which picture is the best?
Thanks for your comment.