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

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep: 25 min. Cook: 25 min.
Ingredients:

* 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 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

Directions:
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 thickened. Serve with pork chops. Yield: 8 servings.