The weather in Seattle has taken a dramatic turn toward fall. After our epically warm and lovely summer, it has been a shock to now be managing rain boots, rain coats, and space heaters in my office.
It's been making me crave apples and cider and stew and pork chops and whiskey. More on whiskey later. This super fall-tastic dinner is easy to make, looks a little glamorous, and makes you feel like you're wrapped in fall.
APPLE CIDER PORK CHOPS
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
Place pork chops in a pan and sear 3 minutes on each side until crispy and browned. Remove from pan and cover with foil.
Add 2 tbs butter to the pan and toss in onions, apples, garlic and 2 sprigs of thyme. Cook until onions are soft.
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.
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.
Serve pork and apples over buttered noodles.