Apple Raisin Pork ChopIngredients:
2 thick cut bone-in pork loin chops
1 large Granny Smith apple, cored, peeled, and thinly sliced
1 large egg, beaten
1/4 cup flour
1/2 tsp salt
2 Tbsp dry mustard
1/2 tsp ground ginger
1/4 tsp pepper
2 Tbsp butter
1 Tbsp cornstarch in 1/4 cup water (slurry for thickening the sauce later)

Raisin Sauce:
2 Tbsp flour
2 Tbsp butter
2 Tbsp packed brown sugar
1 1/2 cups apple juice
1/2 cup raisins
1/2 tsp ground cinnamon (to taste)

Directions:
1. Preheat oven to 325 degrees
2. Remove and discard fat from chops
3. Combine 1/4 cup flour, dry mustard, ginger, salt and pepper in a bowl large enough to coat the chops 1 at a time
4. Beat the egg in a bowl large enough to coat the chops 1 at a time
5. Dip the chops, one at a time, in the egg
6. Dip the egg-covered pork chops in the flour mixture, to coat. Shake off the excess
7. Brown the chops in melted butter in a skillet over medium heat. Remove the chops from the pan when just browned on each side (not cooked through) Set aside to drain on a cooling rack
8. In the same skillet you use to fry the chops, combine the remaining 1 Tbsp flour, brown sugar and 2 tablespoons butter, to make a paste
9. Add 1 1/2 cups apple juice or cider to make a sauce. Bring to a boil, reduce heat to medium low, and simmer until thickened (8-10 minutes)
10. In a greased baking dish large enough to lay the chops side by side, cover the chops with apples, raisins and sauce
11. Sprinkle with cinnamon to taste
12. Bake for 1 hour, or until very tender
13. Remove the chops, apples, and most of the raisins, and place on serving plates
14. Stir the cornstarch slurry into the sauce and stir until thickened. Pour over the chops and apples.

Lea in Blue ApronThis is a delicious main dish that has been a favorite for generations and passed down in cookbook after cookbook. The apples and raisins combine to create a fruity and savory flavor, while apples and pork are just a natural pairing. Combined with touches of ginger, mustard and cinnamon, this hardy mealtime offering is well liked by diners of all ages.

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