Portion Size: 3 oz. boneless, 5 oz. with bone

Ingredients:     Yields: 8 servings

Ingredients	Notes:
8 boneless pork chops, ½ inch thick (3 oz. each)	Trim all visible fat.
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
4 cups apple cider or juice
½ cup coarse grain mustard
6 large apples	Wash. Core and dice to ½ inch thickness
1 cup raisons
½ cup sliced green onions
¼ cup cornstarch
½ cup water

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large nonstick skillet, heat oil over medium high heat. Brown chops and season with salt and pepper.
2	In a small bowl combine apple cider and mustard; pour over chops. Cover and simmer for 8 minutes
3	Add apples and raisins. Reduce heat to low, cover and cook 5-10 minutes. To ensure doneness check with meat thermometer.	Cook to 145 ° F for 15 seconds.
4	Place pork chops and apples on serving platter; keep warm.
5	In a small bowl combine cornstarch with water. Add to pork chops. Bring to boil; cook and stir until thickened
6	Serve sauce over pork chops and apples. Stir.
7	Top with green onion

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool