Pork Goulash with Apple & Onion

I've been remiss in not updating this but have been pretty lazy!  
When my parents were here I made a big pot of your fantastic gumbo.  
October 19th I had a chicken casserole and the spinach salad with curried cashews
October 20 ~  Out for dinner!  
Gumbo and chicken casserole leftovers the next few nights.
Friday the 23rd we had Chicken Vindaloo which was really good......the sauce from Costco and I just added chicken and onions.  
Saturday the 24th we went to Dayton
Sunday the 25th ~ more leftover gumbo!
Monday the 26th ~ your spinach enchiladas!    YUM!!!!
THEN Rob was in Chicago for the week
Sunday we did may your own pizza, leftovers Monday
Last night I went out with Bethany and so finally tonight I will actually be making dinner!!!!!!  
(Hope I remember how!!!)  

Pork Goulash with Apple & Onion 

2 T olive oil 
1/3 lb smoky bacon , chopped 
2 lb  ground pork 
Kosher salt and pepper
2 medium apples, peeled and chopped
1 large or 2 medium onion, finely chopped
2 fresh red Fresno chiles, seeded and finely chopped
2 T fresh thyme 
1 large fresh bay leaf
3 T paprika 
2 tsp cumin 
2 tsp coriander 
juice of 1/2 lemon 
1/2 C apple cider 
2 C chicken stock 
1 lb egg noodles 
2 T butter 
2 T fresh parsley 
2 T fresh dill 
Shredded cheddar cheese for topping 
Sour cream for topping 

1) In a large Dutch oven or heavy pot, heat the oil over medium- high heat. Add the bacon and cook until crispy. Remove with slotted spoon to a plate. 

2) Pat the pork dry with paper towels, add to the bacon drippings, and allow meat to crust without turning. Then cook, breaking into crumbles, and season with salt and pepper. Add apples, onions, chiles, thyme, and bay leaf and stir to soften the onions, about 5 minutes. 

3) Add the paprika, cumin, and coriander and stir for 1 minute. Return the bacon to the pot and add the lemon juice, cider, and stock. Bring to a boil, reduce the heat to simmer, and cook to concentrate and thicken. Add a little water or stock if it dries out too much, too soon. 

[make ahead: let cool and refrigerate]
[Night of: Return the goulash to room temp before reheating gently over medium heat.] 

4) Bring large pot of water to a boil. Salt the water and cook the noodles al dente. Drain the noodles and return to the pot. Add the butter, parsley and dill and toss. 

To serve, fill bowls with noodles and ladleful with goulash. Top with cheese and sour cream. Enjoy!