raisins go great with pork (tho i much prefer gold raisins to the regular sort of black ones), so try out either of these:
take a thick-cut boneless pork chop and slice a "pocket" by working with the knife parallel to the the cutting board the chop is lying on, such that you end up with something like a pita-pocket (as in, don't slice the chop completely in half). make a stuffing out of raisins, crushed nuts, herbs, +/- bread crumbs, whatever you like, to fill your pocket up with. quick-sear the outsides of the chops and then finish cooking slowly on low heat.
alternately, use boneless chops of whatever thickness you prefer most, and lightly sprinkle ginger, clove, cinnamon, and nutmeg on them. heat up your pan, add a little butter, toss chops in spice-side down, spice the up-side of the chops in the same way, then flip such that you've quick-seared the outside of the pork. toss in a generous handful of raisins, +/- nuts, drizzle honey over the chops, turn down to low heat, cover the pan and slow-cook until done. flip once or twice through cooking time of maybe 10min depending on thickness of chops.
serve with long-grain/wild rice, which you can toss a handful of raisins in while cooking that as well.