Cherry Pork Chops

Cherry Pork Chops

Jean Bernola 0

"Quick and easy! My family loves it! Serve over rice or noodles."

Ingredients 10 h 5 m {{adjustedServings}} servings 327 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C).
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Reviews 52

  1. 61 Ratings


This is a great recipe. It just needs a bit of doctoring. I made it once with the cherry filling and felt it was just missing something. So, I added a tablespoon of lemon juice and some allspice and nutmeg to the recipe. It gave it just the right holiday feeling I was trying to achieve.


I made this tonight, but I made several changes. Number 1, I didn't cook it in a crock pot...didn't want to deal with burning/sticking. I seasoned pork chops with garlic powder, salt and pepper. Browned in olive oil. I made the "Cherry Sauce for Ham" recipe from this site (pie filling, tablespoon brown sugar and 1/2 teaspoon mustard). I poured the sauce over the chops and basted them and turned them in the sauce several times. Placed lid on chops for a few minutes to finish cooking. Very tender and lightly cherry flavored. Served with garlic dill steamed new potatoes.


This recipe couldn't be easier but it's lacking flavor. I have a similar recipe for a pork roast with cranberry sauce that adds dry mustard and ground cloves. Maybe that would spice it up. Probably not something I'd make again.