6  pork loin chops, cut 1-1/2-inch thick
2 teaspoons of vegetable oil
2 cups apple cider or 2 cups of apple juice
1/3 cup of Viennese or German-style mustard
3 apples, unpared, cored, and sliced 1/2-inch-thick
1/2 cup currants or 1/2 cup raisins
1/2 cup of sliced green onions
2 tablespoons of cornstarch
1/4 cup of water

Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.