Pork Chops with Apple, Fennel and Sage

Ingredients

• 8 boneless
• thin-cut pork chops (1 1/2 pounds)
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 leek
• white and light green parts only
• thinly sliced
• 1 fennel bulbhalved lengthwise
• cored and thinly sliced crosswise
• 1 Fuji applehalved lengthwise
• cored and thinly sliced
• 8 small sage leaves
• coarsely chopped
• 1 cup hard cider

Instructions

1. Season the pork chops with salt and pepper.
2. In a very large skillet, heat the olive oil until almost smoking.
3. Cook the pork chops over high heat, turning once, until browned around the edges and just cooked through, about 3 minutes total.
4. Transfer the pork chops to a plate and keep warm.
5. In the same skillet, melt the butter.
6. Add the leek and cook over moderate heat until tender, about 3 minutes.
7. Add the fennel and apple and cook, stirring occasionally, until softened, about 4 minutes.
8. Add the sage and cook until fragrant, about 30 seconds.
9. Season with salt and pepper, transfer to a platter and keep warm.
10. Pour the hard cider and any accumulated pork juices into the skillet and boil over high heat until thickened, about 4 minutes.
11. Set the pork on top of the fennel and apples, pour the sauce over the pork and serve at once.