Preheat oven to 350°; lightly butter a shallow 2-quart casserole or 8-inch square baking dish.
In a bowl, mix the flour, salt, mustard, pepper, and allspice; coat pork chops with the flour mixture; set aside the remaining seasoned flour.
In a skillet, melt 2 tablespoons butter; add in pork chops and brown on both sides; transfer to plate and set aside.
Stir the brown sugar and reserved flour into the meat drippings in the skillet to make a thick paste.
Over medium-high heat, gradually whisk in the apple cider and continue whisking until thickened and smooth; remove from the heat.
Toss the noodles with the remaining 4 tablespoons butter and add in the caraway seeds; spread in the casserole.
Arrange the apple slices over the pork chops and place on top of the noodles in the casserole, sprinkle with the raisins, and pour the sauce over all.
Sprinkle with the cinnamon.
Bake, covered, for 1 hour or until the chops are tender; serve hot.