Crocked Cherry Pork Chops
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.

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

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