Slow Cooker Cherry Pork Chops |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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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. 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.
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