Pork Chop Dinner

DIRECTIONS	INGREDIENTS	FOR 2	FOR 4	FOR 6
1. Mix well	FLOUR	1 tablesp.	2 tablesp.	3 tablesp.
	SALT	¾ teasp.	1¼ teasp.	2 teasp.
	PEPPER	few grains	few grains	⅛ teasp.
2. Roll in flour mixture	PORK CHOPS about 1 in. thick	2 (⅔ lb.)	4 (1⅓ lbs.)	6 (2 lbs.)
3. Brown on both sides in skillet containing	hot SHORTENING	2 teasp.	4 teasp.	2 tablesp.
4. Drain off fat. Sprinkle any remaining flour mixture over chops.
5. Pour around chops	LIQUID off corn[18]	½ cup	¾ cup	1 cup
6. Cover tightly and cook very slowly 30 minutes.
7. Remove cores from	unpared APPLES	2 small	4 small	6 small
8. Cut into thick slices, then arrange on chops. Cover tightly;cook slowly 15 min. longer, or until tender. Remove meat and apples from skillet. Keep hot.
9. Stir into liquid in skillet	PET MILK	¼ cup	½ cup	¾ cup
	**whole kernel CORN cooked or canned, drained**	1 cup	2 cups	3 cups
	SALT	⅛ teasp.	¼ teasp.	½ teasp.

10. Boil slowly and stir until sauce thickens. Serve with chops and apples.

[18] If there is not enough liquid off corn, add water.