6 pork chops, 3/4 inch thick
Salt and pepper
1/2 of a 21 oz. 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. In a large skillet, cook the trimmings till about 1 tablespoon of fat accumulates. Discard the remaining trimmings. Brown the pork chops in hot fat. Sprinkle each chop with salt and pepper. In a 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 and pour some of the cherry sauce over, pass the remaining sauce.