Categories: Casserole, Main Dish, Pork
Ingredients
- 6 tablespoons butter, plus extra for the dish
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
- 1/8 teaspoon ground allspice
- 4 pork chops, 1 inch thick
- 2 tablespoons brown sugar
- 1 1/2 cups apple cider
- 1 (8 ounce) package egg noodles, cooked according to package directions
- 1 teaspoon caraway seed
- 2 apples, cored, peeled, and sliced
- 1/3 cup raisins
- 1/2 teaspoon ground cinnamon
Directions
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Preheat oven to 350°; lightly butter a shallow 2-quart casserole or 8-inch square baking dish.
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In a bowl, mix the flour, salt, mustard, pepper, and allspice; coat pork chops with the flour mixture; set aside the remaining seasoned flour.
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In a skillet, melt 2 tablespoons butter; add in pork chops and brown on both sides; transfer to plate and set aside.
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Stir the brown sugar and reserved flour into the meat drippings in the skillet to make a thick paste.
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Over medium-high heat, gradually whisk in the apple cider and continue whisking until thickened and smooth; remove from the heat.
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Toss the noodles with the remaining 4 tablespoons butter and add in the caraway seeds; spread in the casserole.
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Arrange the apple slices over the pork chops and place on top of the noodles in the casserole, sprinkle with the raisins, and pour the sauce over all.
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Sprinkle with the cinnamon.
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Bake, covered, for 1 hour or until the chops are tender; serve hot.