6 pork loin chops, 3/4-inch thick
2 teaspoons vegetable oil
2 cups apple cider or juice
1/3 cup coarse-grain mustard
3 medium apples, cored, sliced 1/2-inch thick
1/2 cup raisins
1/2 cup sliced green onions
1/4 cup water
2 tablespoons cornstarch


1. Heat oil in large skillet over medium-high heat. Brown pork chops and season with salt and pepper.
2. In small bowl combine apple cider and mustard; pour over pork chops. Cover and simmer for 20 minutes. Add apples, raisins and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm.
3. Stir water into cornstarch until smooth; stir into pan juices and cook, stirring, until thickened. Serve sauce over pork chops and apples.

Fruit is a favorite partner with pork, and these braised chops feature both raisins and apples. A spark of mustard brings all the flavors together for an autumn-inspired skillet supper. Serve with hot cooked noodles and broccoli spears.

Apple Orchard Pork Chops
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