1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. ground allspice
4 (1" thick) pork chops
2 tbsp. butter
2 tbsp. brown sugar
1 1/2 c. apple cider
2 apples, cored, peeled, sliced
1/3 c. raisins
1/2 tsp. ground cinnamon

Lightly butter shallow 2 quart casserole or 8" square baking dish. In small bowl, mix flour, salt, mustard, pepper and allspice. Dredge pork chops with flour mixture, reserving extra flour mixture (2 tablespoons). Melt butter in skillet. Add floured pork chops, brown on both sides. Put chops in buttered casserole.

Preheat oven to 350 degrees. Stir brown sugar and 2 tablespoons reserved flour mixture into meat drippings in skillet to make a thick paste. Gradually whisk in cider; bring to a boil, whisking constantly until thickened and smooth. Arrange apple slices over pork chops; sprinkle with raisins and pour sauce over all. Sprinkle with cinnamon. Bake, covered 1 hour or until chops are tender. Serve over caraway buttered noodles.