8

pork shoulder chops

2

Tbs

vegetable shortening

½

tsp

salt

½

tsp

ground sage

4

green apples; cored and cut into rings

4

cups

brown sugar

2

Tbs

flour

1

cup

water; hot

1

dash

vinegar

2

cup

seedless raisins

1

Brown chops in hot shortening. Remove chops and save dripping's. Put chops in a shallow baking dish, sprinkle with salt and sage. Top with apple rings and sprinkle with sugar.

2

In skillet blend dripping's, flour, water, and vinegar and cook until thick. Add raisins and pour over chops. Bake, uncovered, at 175°C, for 1 hour.