Apple Juice Pork With Squash and Golden Raisins

• 4 (1 inch) boneless pork loin chops (about 1 1/2 pounds total)
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 1 onion, coarsely chopped
• 1 cup apple juice
• 12 butternut squash, peeled seeded and cut into 1-inch pieces
• 12 cup golden raisin
• 3 tablespoons chopped fresh sage

1. Preheat the oven to 250.
2. Season the pork chops with salt and pepper.
3. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches.
5. Cook until browned, about 5 minutes on each side.
6. Transfer to an ovenproof dish and tent with foil; place in the oven.
7. Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat.
8. Add the onion and cook for 2 minutes, scraping up any browned bits.
9. Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
10. Cover and cook until the squash is tender, about 10 minutes.
11. Using a slotted spoon, transfer the squash mixture to a bowl.
12. Cook the remaining liquid until syrupy, about 5 minutes.
13. Serve the pork with the squash and pan sauce.

pork loin chops, salt, extra virgin olive oil, onion, apple juice, butternut squash, golden raisin, fresh sage

Taken from www.food.com/recipe/apple-juice-pork-with-squash-and-golden-raisins-330339 (may not work)