Slow Cooker Cherry Pork Chops

Submitted by ColCadsMom

"These are tender, delicious pork chops with a delicious flavor infused through every bite! The sauce reminds me of one served on pork at our local Chinese buffet. A dish with this much flavor doesn't come any easier than this. I use light pie filling and pineapple in unsweetened juice. If I don't want a thick sauce, I just skip the final step. The sauce tastes delicious as it is! I sometimes half the recipe, then use the pie filling and pineapple with a single cake layer or Angel food cake to make a smaller version of a punch bowl cake."

 

• Ready In: 4hrs 10mins
• Ingredients: 8
• Serves: 8

ingredients

• 8 pork chops
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (21 ounce) can cherry pie filling
• 1 (8 ounce) can pineapple tidbits, drained
• 1⁄4 cup teriyaki marinade
• 1⁄4 cup water
• 2 tablespoons cornstarch

directions

1. Cook pork chops in a nonstick skillet sprayed with nonstick cooking spray over medium heat for 3 minutes on each side, or until lightly browned.
2. Mix cherry pie filling, pineapple, and teryaki marinade in a large bowl.
3. Place 4 pork chops in a crock pot.
4. Cover with half the cherry mixture.
5. Layer the next 4 pork chops.
6. Finish with the rest of the cherry mixture.
7. Cover and cook on low for 4-5 hours or until pork chops are tender.
8. Drain liquid.
9. Place in a boiler over medium heat.
10. Mix cornstarch with water.
11. Add to liquid in boiler.
12. Bring to a boil stirring constantly.
13. Cook, stirring for 2 minutes or until thickened.
14. Serve over chops.

Reviews

[lnilg]

Very dry; not much taste; big disappoitment given the $19 spent on 8 beautiful pork chops.