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Apple-Raisin Pork Chops

8 bone-in pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or juice
3 tablespoons spicy brown mustard
3 medium red apples, sliced
1/2 cup sliced green onions
1/4 cup raisins
1/4 cup dried currants
2 tablespoons cornstarch
1/4 cup cold water

In a large skillet, brown pork chops in oil in batches on both sides.

Printed from tasteofhome.com Oct 13, 2008

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Apple-Raisin Pork Chops cont.

Sprinkle with salt and pepper. Return all chops to the skillet.
Combine cider and mustard; pour over meat. Bring to a boil; reduce
heat. Cover and simmer for 13-18 minutes or until juices run clear.
Remove chops to a serving platter; keep warm. Add the apples,
onions, raisins and currants to the skillet. Cover and cook over
medium heat for 5-6 minutes or until apples are tender. Combine
cornstarch and water until smooth; stir into apple mixture. Bring to
a boil; cook and stir for 2 minutes or until thickened. Serve with
pork chops.

Yield: 8 servings.