Cherry Pork Chops

Cherry Pork Chops

51 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    10 h
  • Ready In

    10 h 5 m
Jean Bernola
Recipe by  Jean Bernola

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

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Adjust Servings

Original recipe yields 4 servings



  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 (51)

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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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pork Chops With Black Cherry Sauce


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Pork Chops for the Slow Cooker