CHERRY PORK CHOPS
6 pork chops, cut 3/4-inch thick
Salt and pepper (to taste)
1 cup cherry pie filling (or about 1/2 of a 20 oz. can)
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace
Parsley (for garnish)
Trim excess fat from pork chops. In a large skillet, cook the trimmings till about 1 tablespoon of fat accumulates. Discard the remaining trimmings. Brown the pork chops in the hot fat. Sprinkle each chop with salt and pepper.
In a crock pot, stir together the cherry pie filling, lemon juice, chicken bouillon granules and ground mace; mix well. Place the browned chops atop cherry mixture.
Cover and cook on low-heat setting for 4-5 hours.
Place chops on a warm serving platter. Pour some of the cherry sauce over; pass the remaining sauce. Garnish with parsley, if desired.
Makes 6 servings
From: Recipelink.com
Source: Vintage handwritten recipes - Margaret, CA - 1970's |