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.