Apple Cider Pork Chops

My dad loves pork chops. I can’t even tell you how often we ate pork chops as a kid - to the point where I never wanted to eat pork chops again. But then I became an adult and gained a new appreciation for pork chops - especially in the fall. For some reason pork just seems like a fall. And when you cook it with apples and herbs it’s the ultimate fall dinner.

Here’s the secret to the best version of this recipe ever - really good apple cider. Don’t skimp and buy the cheesy kind that’s around all year long. The kind that’s only available in the fall from fresh apples, that’s the cider you want.

Apple Cider Pork Chops

Serves 4

4 bone in- pork chops

1 yellow onion, sliced

2 apples, sliced

4 sprigs fresh thyme, divided

2 cloves garlic, smashed

1 cup pure apple cider

1 tbs Dijon mustard

6 tbs butter

2 sprigs fresh sage

8 oz egg noodles

salt & Pepper

STEP 1

Place pork chops in a pan and sear 3 minutes on each side until crispy and browned.  Remove from pan and cover with foil.

STEP 2

Add 2 tbs butter to the pan and toss in onions, apples, garlic and 2 sprigs of thyme.  Cook until onions are soft. 

STEP 3

Pour cider into pan, whisk in mustard and return pork chops to the pan.  Cover and cook until pork is cooked through and cider is reduced. 

STEP 4

Bring a pot of water to a boil.  Add egg noodles and cook to package instructions.  Drain.  In a saucepan, melt remaining butter with sage and thyme.  Add noodles to the pan and toss to coat. 

STEP 5

Serve pork and apples over buttered noodles.

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