Pork Chop and Apple Bake

4 rib or loin pork chops, cut 1/2 to 3/4 inch thick
1 tablespoon shortening
2 cups sliced raw potato
1 cup sliced onions
1 teaspoon salt
1/4 teaspoon nutmeg
2 firm red cooking apples, cored and cut into wedges
1 1/4 cups apple juice
1 tablespoon cornstarch
Servings: 4
In skillet, brown chops on both sides in shortening over moderate heat. Remove from skillet and arrange in shallow 2-quart casserole. Add potato and onion to drippings in skillet; 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 in 350ºF oven for 45 minutes or until chops and vegetables are tender. Using a slotted spoon, place apple-potato mixture on serving platter. Arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch; stir until free of lumps. Pour into pan juices, cook until thickened, stirring constantly. Serve sauce over chops or separately, as desired.

Servings: 4