STYLETHREAD -- LET'S TALK SHOP!

I made this Wed and it was really good.  Its a Rachel Ray recipe but it took me more than 30 mins since it was the first time making it.

4 Golden Delicious apples, chopped

2 teaspoons lemon juice

2 ounces golden raisins, a handful

1-inch piece fresh ginger root (I used ground ginger and it was fine)

3 tablespoons light brown sugar

2 cups all natural apple juice or cider, plus a splash for pan sauce

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

2 tablespoons vegetable oil or olive oil, 2 turns of the pan  ( I used EVOO)

4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each

Salt and pepper

2 tablespoons butter ( I used 1/2-1 tbsp)

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

I tried to do the WW points on it but I don't know how accurate I was so for now I'm saying its 10 points a serving but I'm not sure what she calls a serving. I'm still playing with the recipe to try and make it lower points.