Pork With Fennel Compote & Mustard Sauce

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SF Gate

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Ingredients

8 ounces flat egg noodles

1 onion

1 fennel bulb

2 tablespoons butter

3 tablespoons vegetable oil

Salt and freshly ground pepper, to taste

4 (6-ounce) boneless pork chops (about 1 inch thick)

1/2 cup chicken broth

1 to 2 teaspoons whole-seed mustard

1/4 cup or more heavy cream

Chopped fresh chives or parsley for garnish

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