Apple Cider Pork with Squash and Golden Raisins

INGREDIENTS
Four 1-inch thick boneless pork loin chops
2 tbsp olive oil
1 onion, coarsely choped
1 cup apple juice or cider
1 butternut squash - peeled, seeded and cut into 1 inch pieces
1/2 cup golden raisins
3 tbsp chopped fresh sage

DIRECTIONS
1. Preheat oven to 250 degrees. Season the pork chops with salt and pepper. In a large skillet or pan, heat 1 tbsp olive oil over medium-high heat. Working in 2 batches if necessary, add the pork chops and 1 more tbsp olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in oven.
2. Add the remaining 1 tbsp olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple cider, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using as slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.