Heat oven to 350°F.
Place cider in a small pot, bring to a boil then reduce heat to simmer. Reduce by half, 20 minutes. Add vinegar, syrup, mustard, 2 tablespoons butter and reduce heat to low to keep warm.
Bring a pot of water to a boil for the egg noodles.
Meanwhile, season chops with salt and pepper on both sides. Heat a tablespoon of EVOO in a large, nonstick skillet over medium-high heat. Add chops and brown on both sides than transfer chops to oven to finish cooking them through, 10-12 minutes.
Add another tablespoon EVOO to the pan and sauté the fennel, apples and onions to tender-crisp. Season with salt and pepper.