Here's another really good Rachel Ray recipe. I don't know what it is about her recipes lately, but I really like this one.

1/2 pound whole wheat shells or penne pasta 
4 golden apples, cored and chopped 
1 cup cloudy apple cider 
3 tablespoons brown sugar 
A handful golden raisins 
1 teaspoon ground cinnamon 
4 large center cut pork loin chops, 1 1/2-inch thick 
Black pepper 
2 tablespoons extra-virgin olive oil 
2 tablespoons butter 
1 rounded tablespoon all-purpose flour 
2 cups milk 
1/2 pound extra-sharp white cheddar 
A few grates nutmeg, to taste 
Dash hot sauce 
2 cups broccoli tops, cut into small florets 
2 tablespoons spicy brown or grainy Dijon mustard 
1/4 cup maple syrup

Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente.

Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes.

Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side.

While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low.

Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat.

Add mustard and syrup to chops and glaze, 1 minute.

Serve pork with apple sauce, macaroni and cheddar with broccoli along side.