I happened to have everything on hand, so I tried this one. I timed it wrong because the mummy cookies took longer than planned, so we had to leave before this was out of the oven. I turned off the heat 30 minutes into cook time and then finished it when we got home. The pork chops were a tiny bit tough, but overall we thought it was good. Great Fall dish.

4 pork chops
1 T olive oil
2 large potatoes, sliced
1 medium onion, sliced
salt and pepper to taste
1/4 t nutmeg
2 apples-cored, peeled and cut into wedges
1 1/4 c apple juice
1 T cornstarch

In a large skillet, brown chops on both sides in olive oil on medium high heat. Remove and arrange in a 9×13 baking dish. Add potatoes and onion to skillet, heat thoroughly. Sprinkle with salt, pepper, and nutmeg. Stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to the skillet and heat until just starting to simmer. Pour over apple-potato mixture. Cover and bake in a 350 oven for 45 minutes, or until chops and veggies are tender. Using a slotted spoon, place apple-potato mixture on plate and arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch, stir until lump-free. Pour into pan juices, cook until thickened, stirring constantly. Serve sauce over chops or separately.

*If you don’t have a gravy whisk, now is the time to get one. They are amazing.