Pork Chops With Cherry Sauce

6 pork chops, cut 1-inch thick, fat trimmed
salt
freshly ground black pepper
1/2 of 21-ounce (600mg) can sherry pie filling
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon ground mace
parsley

1. In a large skillet, cook the fat trimming until there is 1 tablespoon melted. Discard the remaining trimmings.
2. Cook the pork chops until browned in the hot fat.
3. Sprinkle with salt and pepper to taste.
4. In the slow cooker, combine together the cherry pie filling, lemon juice, chicken bouillon and ground mace.
5. Cover and cook on Low for 4-5 hours.
6. Place pork chops on a warm serving plate. Pour cherry sauce over chops. Garnish with parsley.

Source: Best Recipes