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.