6 pork chops, cut 3/4 inch thick
Salt
Pepper
1 (21 oz.) can cherry pie filling
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace
Parsley

Brown pork chops in skillet. Sprinkle with salt and pepper. In crock pot stir together 1/2 of the can of cherry filling, lemon juice and bouillon granules. Mix well. Place pork chops on top of mixture. Cover and cook on low heat for 4 to 5 hours. Warm the other 1/2 of cherry filling and pass in sauce dish when serving chops. Serves 6.