6 pork chops, cut 3/4 inch thick
1/4 tsp. salt
1/4 tsp. pepper
1/2 can cherry pie filling (1 c.)
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter or oil. Sprinkle each chop with salt and pepper. Combine cherry pie filling, lemon juice, chicken bouillon granules, and ground mace in cooker. Stir well. Place pork chops in crockpot. Cover. Cook on low for 4-5 hours. Place chops on platter. Pour cherry sauce over meat. Serves 6.