4 (1 inch) thick pork chops
1 tbsp. shortening or butter
2 c. diced raw potatoes
1 c. sliced onion
1 tsp. salt
1/4 tsp. nutmeg
2 apples, cored and cut in wedges
1 1/4 c. apple juice
1 tbsp. cornstarch

Brown chops in skillet. Remove and arrange in shallow 2 quart casserole. In same skillet, add potato and onion to pan drippings and heat through. Sprinkle with salt and nutmeg. Stir in apple. Put mixture over chops. Add 1 cup apple juice to skillet. Heat until simmering and pour over casserole. Cover. Bake at 350 degrees for 45 minutes.

Using slotted spoon, place apple-potato mixture on serving platter. Arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch, stirring until smooth. Pour into pan juices. Cook until thick and serve over chops. Serves 4.