This recipe was clipped from some sort of mail-out since the back has a bulk postage rate stamp and part of a mailing address printed on it. Date is unknown, recipe is typed below along with a scanned copy.

CHERRY PORK CHOPS

1/4 t. pepper
1 can (16 oz.) tart red cherries
1 T. cornstarch
1/4 cup brown sugar
6 rib or loin chops, cut 3/4 to 1 inch thick
1 T. shortening or meat drippings
1 t. salt

Brown chops in shortening or drippings. Pour off drippings, season with salt and pepper. Drain cherries reserving juice. Add enough water to cherry juice to make 1 cup of liquid. Combine cornstarch and sugar. Add cherry juice, cook–stirring constantly until thickened and clear. Add cherries to sauce. Pour over pork chops. Cover tightly and simmer 45 minutes.