Apple Raisin Pork Chops

• 8 (about 1 1/2 lb.) thin pork chops
• flour
• 1 tsp. salt
• 2 Tbsp. oil
• 1 beef bouillon cube
• 3/4 c. water
• 2 large apples
• 1/2 c. golden raisins
• 2 Tbsp. flour
• 1 1/3 c. undiluted Carnation evaporated milk

1. Coat pork chops with flour.
2. Sprinkle with 1/2 teaspoon salt. Brown on both sides in oil in a large skillet.
3. Dissolve bouillon cube in water; pour over chops.
4. Cut apples into 1/2-inch wedges. Place apple wedges on pork chops.
5. Sprinkle raisins over all. Cover and boil gently about 25 minutes or until chops are tender. Remove chops to heated platter.
6. Combine flour and a small amount of Carnation to make a paste.
7. Gradually stir in remaining Carnation and remaining 1/2 teaspoon salt.
8. Add to drippings in skillet, stirring over medium heat until mixture just comes to a boil and thickens.
9. Serve over pork chops.

thin pork chops, flour, salt, oil, water, apples, golden raisins, flour, carnation

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826111 (may not work)