Combine the oil, shallots, and sage in a large saute pan over medium heat. Cook 2 minutes.
Whisk together the stock, cider, vinegar, mustard, syrup, and cornstarch. Add it to the pan.
Bring the mixture to a boil then stir in the raisins.
Reduce the heat and whisk the sauce for 2 minutes. It should begin to thicken.
Stir in the butter, salt, and pepper until melted.
Turn off the heat and pour the sauce into a bowl and set aside.
Put more oil into the same pan and heat up.
Place pork chops in pan and cook until browned, about 3-4 minutes on each side.
When cooked and pork measures 145 degrees, pour in reserved sauce and heat through.
Serve warm with vegetables.