Pennsylvania Apple Orchard Pork Chops
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  • 6 McGinnis Sisters Boneless Butterfly Pork Chops
  • 2 teaspoons vegetable oil
  • 2 cups McGinnis Sisters Apple Cider
  • 1/3 cup coarse-grain mustard
  • 3 medium Pennsylvania Farm Apples, 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 20 minutes. Add apples, raisins and green onions. Cover; cook 5-10 minutes longer until internal temperature on a thermometer reads 160 degrees F. 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. Serves 6

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