PREPARATION:

1. Quarter and core apples. Chop 6 quarters. Reserve remaining 2 quarters for garnish (sprinkle with lemon juice to prevent browning). Combine chopped apples, slaw blend, raisins, 1/4 cup apple cider, syrup and 2 teaspoons mustard in large saucepan. Cover; cook over medium heat 5 minutes or until cabbage is tender.
2. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1/4 cup cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat.
3. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1/4 cup apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm.
4. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1/4 cup cider, 2 teaspoons mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.