Makes 4 servings
• 4 center-cut pork chops, 1½ inches thick
• 2 tsp vegetable oil
• 1 cup sweet apple cider
• ¼ cup spicy mustard
• â…“ cup raisins or dried cherries
• 4 cups apples (preferably Cortland, Jonagold, Ida Red, or Rome Beauty), cored and sliced, ½ inch thick
• â…“ cup diced white or green onions
• 4 tsp cornstarch
• Salt and pepper to taste
Heat oil in a large skillet and brown pork chops over medium-high heat for 3-5 minutes; set aside.
Using the same skillet, brown the sliced apples and onions just slightly and set aside.
Use the same skillet to then combine cider, raisins or dried cherries, and mustard. Add pork chops, cover, and finish cooking over medium-low heat (approximately 12-15 minutes).
Add the apple-onion mixture, cover, and cook 5 minutes longer.
Place chops and apples on a large serving platter and keep warm.
Gradually stir cornstarch into cider mixture until thickened.
Pour sauce over the chops and apples, and serve immediately.
