4 to 6 pork chops
1/4 tsp. nutmeg
1 tbsp. shortening
1 tbsp. cornstarch
1 c. onion, sliced
1 tsp. salt
2 c. raw potatoes, sliced
2 apples, cored & cut into narrow wedges
1 1/2 c. apple juice

In skillet, brown chops on both sides in shortening. Arrange chops in 2 quart casserole. Add potatoes and onion to pan drippings, heat thoroughly, stirring carefully. Sprinkle with salt and nutmeg; stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to skillet, heat until simmering. Pour over apple, potato mixture. Cover casserole, bake at 350 degrees for 40 to 50 minutes. Combine remaining apple juice, cornstarch, stir until smooth. Pour into pan juices. Cook until thickened. Serve as sauce over chops.