Instructions: 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 350 F 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.