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