In a large skillet, brown pork chops in oil on both sides. Sprinkle with a pinch of salt and pepper.
Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minute Remove chops to a serving platter; keep warm.
Add the apples, onions, and raisins to the skillet. Cover and cook over medium heat for 5-6 minute or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minute or until thickened. Serve over pork chops.