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Four Ingredient Citrus Cherry Pork Chops - Crock Pot


* 6 pork chops (3/4 inch thick)
* 1 cup cherry pie filling
* 1 Tbsp lemon juice
* 1/2 tsp chicken bouillon granules
* salt and pepper to taste


1. Season pork chops with salt and pepper, then brown in vegetable oil in heavy skillet over medium high heat, turning once.
2. In crock pot, mix together the cherry pie filling, lemon juice, and chicken bouillon granules.
3. Place browned pork chops on top of mixture in crock pot.
4. Cover crock pot and cook on LOW for 4 to 5 hours.


You can spoon the sauce from the crock pot over the pork chops when you serve them, but I prefer to make a batch of brown rice and serve the sauce over rice.

If you want to thin out the sauce so there is more to mix in with the rice, just remove the pork chops when they're done and set aside. Then scoop out the sauce and put in a pan and add 1 can of chicken broth. Put over medium heat and bring it to a boil, cooking gently for about 5 to 10 minutes. It should thicken somewhat on it's own. Now you have enough sauce to pour over rice or pasta.

You could also do this right in the crock pot by just adding the broth to the crock pot after you remove the pork chops, turn it up to high, cover and cook for about 5 or 10 more minutes until it thickens a bit.

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