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.
- 6 pork chops (3/4-inch thick)
- 2 teaspoons vegetable oil
- 2 cups apple cider (OR juice)
- 1/3 cup mustard (coarse-grained)
- 3 apples (medium, cored, sliced 1/2-inch thick)
- 1/2 cup raisins
- 1/2 cup green onions (sliced)
- 2 tablespoons cornstarch
- 1/4 cup water
- Heat oil in large skillet over medium-high heat. Brown pork chops and season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover and simmer for 8 minutes. Add apples, raisins and green onions. Cover; cook 5-10 minutes longer until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Place pork chops and apples on serving platter; keep warm. Stir combined cornstarch and water into pan juices; cook and stir until thickened. Serve sauce over pork chops and apples.