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Pork Chops and Apple Bake
4 rib or loin pork chops
1 TBSP oil
2 cups sliced raw potatoes
1 cup sliced onions
1 tsp. salt
1/4 tsp. nutmeg
2 firm red cooking apples--cored and cut into wedges
1-1/4 cup apple juice (divided)
1 TBSP cornstarch
In skillet, brown chops on both sides in oil over medium heat. Remove from skillet and arrange in shallow 2-qt. 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 at 350 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.
4 rib or loin pork chops
1 TBSP oil
2 cups sliced raw potatoes
1 cup sliced onions
1 tsp. salt
1/4 tsp. nutmeg
2 firm red cooking apples--cored and cut into wedges
1-1/4 cup apple juice (divided)
1 TBSP cornstarch
In skillet, brown chops on both sides in oil over medium heat. Remove from skillet and arrange in shallow 2-qt. 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 at 350 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.