• 6 (24oz) center-cut, lean pork chops
  • 1 cup lite cherry pie filling
  • 2 tsp fresh lemon juice
  • 1/2 tsp instant chicken bouillon
  • 1/8 tsp ground mace
  • 6 fresh parsley sprigs (optional)


  1. Coat a non-stick frying pan with vegetable spray. Remove any visible fat from the chops and brown them over med-high heat. Season lightly to taste with salt and pepper.
  2. In crock pot, stir together cherry pie filling, lemon juice, bouillon, and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours.
  3. Place chops on warm serving platter. To serve, pour a small amount of cherry sauce over chops and garnish each with a fresh parsley sprig.

Recipe Yield: Servings: 6

Nutritional Information Per Serving:

Calories: 184
Fat: 7 grams
Sodium: 161 milligrams
Cholesterol: 66 milligrams
Protein: 25 grams
Carbohydrates: 11 grams

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Diabetic Exchanges

3-1/2 Meats, 1 Fruit