4 loin pork chops (1/2-3/4 inch thick)
2 cups sliced raw potato
1 cup sliced onion
1 teaspoon salt
1/4 teaspoon nutmeg
2 firm red apples, cored and cut into wedges
1 1/4 cups apple juice
1 tablespoon cornstarch

Heat a large nonstick skillet over medium heat until hot. Spray with nonstick cooking spray; add pork chops and brown on both sides. Remove chops from skillet and arrange in a shallow 2-quart casserole. Add potato and onion to skillet and heat thoroughly. Sprinkle with salt and nutmeg and stir in apple wedges. Spoon mixture over chops; add 1-cup apple juice to skillet and heat to simmering. Pour apple juice into casserole and bake at 350 degrees for 45 minutes or until vegetables are tender and pork is cooked. Remove chops and vegetables from casserole, add remaining 1/4-cup apple juice and cornstarch and stir with fork until no longer lumpy. Pour juices into skillet and cook until thickened. Serve sauce over chops or separately on the side.

Makes 4 Servings
Serving Size: 1 pork chop and 8 ounces vegetable mixture