Apple pork loin chops & squash

4 one inch boneless pork lion chops
Salt and pepper
3 tablespoons olive oil
1 onion, chopped
1 cup apple juice
1/2 butternut squash-peel, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage

1.- Preheat the oven to 250'. Season the pork chops with salt and pepper.In a large heavy skillet, heat 1 tablespoon olive oil over medium-high heat.Working 2 batches, add the pork and 1 more tablespoon olive oil between batches.Cook until browned, about 5 minutes on each side.Transfer to an oven proof dish and tent with foil; place in the  oven.
2.- Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add onion and cook for 2 minutes, scraping out any browned bits.Stir in the apple juice,squash,raisins and sage; season with salt and pepper.Cover and cook until the squash is tender, about 10 minutes. Using a 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.