6 bone-in pork loin chops (8 ounces each and ¾-inch thick)
⅛ teaspoon salt
1 cup canned cherry pie filling
2 teaspoons lemon juice
½ teaspoon chicken bouillon granules
⅛ teaspoon ground mace
In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper. In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low for 3-4 hours or until meat is no longer pink. Yield: 6 servings.