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Slow Cooker Cherry Pork Chops

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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.”
4hrs 10mins

Ingredients Nutrition


  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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