Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.
In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.
Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish.
Serve with either sauteed fresh spinach or tropical rice and black beans.
Recipe courtesy of Jean Lysius at the 11th St. Diner in Miami Beach, FL