Cinnamon and Ginger Pork With Raisins and Mint

1T flour, divided
2t ground cinnamon (1T)
2t ground ginger
1t ground cumin
1/4t cayenne pepper
1/4t sea salt
1lb boneless pork loin chops (1/2-3/4in thick)
1 1/2T olive oil
1/2C low-fat reduced-sodium chicken broth
2T golden raisins
1/4C fresh, chopped mint (optional)

In a shallow bowl combine 1/2T (1.5t) flour with the cinnamon, ginger, cayenne, cumin, and salt. Coat all sides of the chop with the mixture.
Heat the olive oil in a large skillet over medium high heat.  Add the chops and sear on both sides for 2 minutes
Mix the remaining flour with the broth in a measuring cup.  Add the broth mixture and raisins to the skillet, cover, simmer for 5-6 minutes, until the pork is cooked through and the sauce has thickened.
If the sauce is not thick enough, remove the chops and keep them warm while continuing to simmer the sauce for an additional two minutes
To serve, drizzle on the sauce and top with the fresh mint,
(grocery was out of fresh mint - pork chop was amazing without it)

Recipe from: Diabetes Forecast May/June 2016 issue

How To Cook Tender & Juicy Pork Chops in the Oven

For the brine (optional):
3 cups cold water, divided
2-3 tablespoons coarse kosher salt (or 1.5-2.5 tablespoons table salt)
3tablespoons brown sugar
2 cups ice cubes
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf (dash each of Mrs. Dash Garlic & Herb Mix, Mrs Dash Onion & Herb Mix, and 2-3 dashes coarse ground black pepper)

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Pepper (coarse ground)

Equipment
Shallow dish (for brining) ( large ziploc bag)
Large cast iron, stainless steel, or other oven-safe skillet
Tongs

• Brine the pork chops: brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. 
• Bring 1 cup of the water to a boil, 
• Add the salt and optional flavorings, and stir to dissolve the salt. 
• Add 2 more cups of cold water - stir - add ice and stir to bring the temperature of the brine down to room temperature. 
• Place the pork chops in a shallow dish and pour the brine over top. (I used a large ziploc)
• The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. 
• Cover the dish and refrigerate for 30 minutes or up to 4 hours. (2 hours - half in the fridge, half out so the meat would start coming up to room temp)

• Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
• Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine. Pat dry with paper towels. 
• Rub both sides with olive oil, then sprinkle with pepper. 
• Set the chops aside to warm while the oven finishes heating.
• Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
• Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
• Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
• Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. (mine were brined and room temp - took 7 minutes)
• Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
• Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Recipe found at http://www.thekitchn.com/