Preheat the oven to 375°F.

In a large ovenproof skillet over medium heat, heat 1 tablespoon of olive oil.

Stir in the apple, onion, and raisins, followed by the cinnamon and nutmeg.

Sauté until the onions become slightly translucent, about 5 minutes.

Transfer the mixture to a bowl to cool.

Slice a pocket into the side of each pork chop, then stuff with the cooled raisin-apple mixture. If you want, you can close the slit with a toothpick, but that’s optional; some stuffing might fall out as you cook, but you can just top the pork chops with it later.

Season the chops with salt and pepper.

Pour the remaining 1 tablespoon of olive oil into the pan, and brown the pork chops for 4 to 5 minutes on each side.

Transfer to the oven and bake for 15 to 20 minutes, or until the thickest part of the chop registers 155°F with a meat thermometer, and serve.