Combine 1 cup spiced rum, apple juice, and sugar in a medium sized skillet and bring to a boil stirring occasionally.
While the juice mixture is heating, peel apples and cut into thin wedges. When juice mixture begins to boil, add apples and raisins. Cover and simmer until apples are tender, about 10 minutes.
With a slotted spoon, remove apples and raisins and set aside. Boil the remaining juice mixture in the skillet stirring occasionally until it has been reduced to syrup, about 10 min.
While the remaining juice mixture is reducing, heat oil over medium heat in a large skillet. Add pork chops and cook until lightly browned on each side, about 3-5 minutes each side.
Add butter, remaining 1 tablespoon spiced rum, and reserved apples and raisins to the syrup mixture. Stir until butter has melted.
Serve pork chops topped with the apple raisin rum glaze.
