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Apple-Raisin Pork Chops

 Apple-Raisin Pork Chops
When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. —Shirley Joan Helfenbein, Lapeer, Michigan
8 ServingsPrep: 25 min. Cook: 25 min.


  • 8 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups apple cider or juice
  • 3 tablespoons spicy brown mustard
  • 3 medium 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.
  • 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 a meat thermometer
  • reads 160° 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

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Apple-Raisin Pork Chops (continued)

Directions (continued)

  • thickened. Serve with pork chops. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.