Heat oil in a large skillet. Season both sides of pork chops with salt and pepper, to taste. Brown chops in oil, about 2-3 minutes per side. Place in a large baking dish.
In a bowl, whisk together apple cider, brown sugar, mustard, salt, pepper and allspice. Pour over the pork chops in the baking dish. Bake at 375 for 25-30 minutes, until fully cooked.
Remove pork chops and keep warm. Pour cider and drippings into a sauce pan. Bring to a slow boil. Add the apples, raisins and green onions. Cook for 5-8 minutes, until the apples begin to soften and the raisins plump.
Dissolve the cornstarch in the water and slowly stir into the boiling mixture. Continue cooking, stirring frequently, until thickened. Spoon over the pork chops and serve the extra to pass.
By the way, if you add up all the recipes I’ve posted this week, you have the bulk of the menu that I served my in-laws and family last weekend. All together, it made for a perfect fall meal!