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Playing 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 EVOO Extra Virgin Olive Oil, divided
  • 1 bulb fennel, quartered, cored and thinly sliced, reserve 1/4 cup finely chopped fronds
  • 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


Serves: 4


Heat oven to 350F.

Place cider in a small pot, bring to a boil then reduce heat to simmer. Reduce by half, 20 minutes. Add vinegar, syrup, mustard, 2 tablespoons butter and reduce heat to low to keep warm.

Bring a pot of water to a boil for the egg noodles.

Meanwhile, season chops with salt and pepper on both sides. Heat a tablespoon of EVOO in a large, nonstick skillet over medium-high heat. Add chops and brown on both sides than transfer chops to oven to finish cooking them through, 10-12 minutes.

Add another tablespoon EVOO to the pan and saut the fennel, apples and onions to tender-crisp. Season with salt and pepper.

Cook egg noodles to just tender and drain. Toss with remaining 2 tablespoons butter, reserved fennel fronds, parsley, salt and pepper.

Top chops with sauted fennel, apples and onions, spoon cider sauce over top, serve egg noodles alongside.