6 pork chops, 3/4 in. thick
3 apples, peeled and sliced
4 potatoes, peeled and sliced
1 c. beef bouillon
1/4 c. Claret wine (can also use Cabernet Sauvignon or Zinfandel wines)
1 tsp. Worcestershire sauce
Few drops Tabasco sauce
2 chopped onions
6 slices bacon
Salt and pepper

Brown chops in a hot frying pan. Place in casserole; season with salt and pepper. Arrange apples in a layer over pork chops, and the potatoes over the apples. Season potatoes with salt and pepper. Combine bouillon, wine, Worcestershire sauce, Tabasco sauce and pour into casserole. Fry bacon to medium crispness; remove; pour off half the bacon fat; add onion and fry in remaining bacon fat. Spread onions over potatoes in casserole. Arrange bacon strips on top and bake in hot oven (350 degrees) for about 1 hour or until done. Serves 4 to 6. (Serve with Honey-Thyme Carrots and green salad.)