Pork in Apple Cider Sauce

Ingredients · 4 servings

• 30 gOlive oil
• 600 gPork chop, boneless
• 150 gOnion
• 200 gCarrots
• 5 gRosemary
• 25 gFlour
• 400 gSpaetzle noodles
• 500 mlApple juice
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, chef knife, colander, cutting board, measuring cup, plates, pot, serving spoon, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather all ingredients, chop the onion and carrots, and pat the boneless pork chops dry; set a large skillet on the stovetop. · 5 min

   What to look for: golden brown crust

2. 2
   Brown pork

   Heat the olive oil in the skillet over medium-high heat and brown the pork chops on all sides. · 6 min

   When it is done: Pork should be seared outside but not cooked through yet.

3. 3
   Soften onion

   Add the chopped onion to the skillet and cook over medium heat until tender, seasoning with salt and pepper. · 5 min

   What to look for: onion soft and translucent

4. 4
   Coat with flour

   Sprinkle the flour over the pork and onions and stir well to evenly coat everything. · 2 min

   What to look for: no dry flour visible

5. 5
   Add cider and veg

   Pour in the apple juice, then add the carrots and rosemary, stirring to combine. · 3 min

   What to look for: sauce turns slightly cloudy

6. 6
   Simmer and cook spaetzle

   Cover the skillet and simmer on low heat until the sauce thickens and pork is tender, while cooking the spaetzle noodles in boiling water and draining them well. · 30 min

   When it is done: Pork reaches an internal temperature of 63°C and rests briefly.

7. 7
   Serve dish

   Spoon the pork and apple cider sauce over the cooked spaetzle and serve hot. · 2 min

   What to look for: sauce evenly coating noodles