- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
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.