From the Kitchen of: Gramaw
Source: Diabetic Gourmet Magazine
6
center -cut, lean pork chops (24 oz.)
1
c.
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 spray. Remove any visible fat from the chops and brown them over med-high heat. Season lightly to taste with salt and pepper.
In Crockery 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.