6 pork chops, cut ¾ inch thick
½ of a 21-ounce can (1 cup) cherry pie filling
2 teaspoons lemon juice
½ teaspoon instant chicken bouillon granules
⅛ teaspoon ground mace
Trim excess fat from pork chops. In a large skillet cook the trimming still 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 an electric slow crockery cooker stir together the cherry pie filling lemon juice, chicken bouillon granules and ground mace; mix well. Place the browned pork chops atop cherry mixture. Cover and cook on low-heat setting for 4 to 5 hours. Place chops on a warm serving platter. Pour some cherry sauce over chops; pass remaining sauce. Garnish with parsley, if desired. Makes 6 servings.
FRUIT COMPOTE SUPREME
1 29-ounce can peach slices
1 cup dried apricots
½ cup packed brown sugar
1 teaspoon grated orange peel
⅓ cup orange juice
½ teaspoon grated lemon peel
2 tablespoons lemon juice
1 16-ounce can pitted dark sweet cherries, drained
In an electric slow crockery cooker combine undrained peaches, apricots, brown sugar, orange peel, orange juice, lemon peel, lemon juice, and ½ cup water. Cover: cook on low-heat setting for 9-10 hours. To serve, gently stir in drained cherries. Cover; cook on low heat setting 15 minutes more. Serves 8.
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