Pork Chops with Fennel, Apple, Onion and Cider Sauce
Celebrate fall’s bounty with grilled pork chops topped with sautéed fennel, apples and onions and cider sauce, served with egg noodles alongside.
- 1 cup cloudy apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons dark amber maple syrup
- 2 tablespoons grainy Dijon mustard
- 4 tablespoons butter, divided
- 4 bone-in pork chops
- Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1 bulb fennel, quartered, cored and thinly sliced; reserve 1/4 cup fronds, finely chopped
- 2 Honeycrisp or Golden Delicious apples, peeled, quartered and sliced
- 1 onion, quartered and thinly sliced
- 1/4 pound extra-wide egg noodles
- 2 tablespoons flat leaf parsley, finely chopped
- Pre-heat the oven to 350°F.
- Place the cider in a small pot, bring to a boil, then reduce the heat to simmer. Reduce by half, 20 minutes. Add the cider vinegar, maple syrup, mustard and 2 tablespoons butter and reduce the heat to low to keep warm.
- Bring a pot of water to a boil for the egg noodles.
- Meanwhile, season the chops with salt and pepper on both sides. Heat a tablespoon of EVOO in a large, nonstick skillet over medium-high heat. Add the chops and brown on both sides, then transfer the chops to the oven to finish cooking them through, 10-12 minutes.
- Add another tablespoon of EVOO to the pan and sauté the fennel, apples and onion to tender-crisp. Season with salt and pepper.
- Cook the egg noodles to just tender and drain. Toss with the remaining 2 tablespoons butter and the reserved fennel fronds, parsley, salt and pepper.
- Top the chops with the sautéed fennel, apples and onion; spoon the cider sauce over top and serve the egg noodles alongside.