- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Pork Chops with Fennel, Apple, Onion and Cider Sauce


  • 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


  1. Pre-heat the oven to 350°F.
  2. 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.
  3. Bring a pot of water to a boil for the egg noodles.
  4. 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.
  5. Add another tablespoon of EVOO to the pan and sauté the fennel, apples and onion to tender-crisp. Season with salt and pepper.
  6. 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.
  7. Top the chops with the sautéed fennel, apples and onion; spoon the cider sauce over top and serve the egg noodles alongside.