![Pork Chops with Apple, Fennel and Sage](https://cdn.statically.io/img/www.foodandwine.com/thmb/Vl606Ed2smcnwV7J_6aDzpIQ4RI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2012-r-xl-pork-chops-with-apple-fennel-and-sage-2000-e061160604fa473ba7408d6c0bed1429.jpg)
Ingredients
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8 boneless, thin-cut pork chops (1 1/2 pounds)
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Kosher salt and freshly ground pepper
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1 tablespoon extra-virgin olive oil
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2 tablespoons unsalted butter
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1 leek, white and light green parts only, thinly sliced
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1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
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1 Fuji apple—halved lengthwise, cored and thinly sliced
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8 small sage leaves, coarsely chopped
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1 cup hard cider
Directions
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Season the pork chops with salt and pepper. In a very large skillet, heat the olive oil until almost smoking. Cook the pork chops over high heat, turning once, until browned around the edges and just cooked through, about 3 minutes total. Transfer the pork chops to a plate and keep warm.
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In the same skillet, melt the butter. Add the leek and cook over moderate heat until tender, about 3 minutes. Add the fennel and apple and cook, stirring occasionally, until softened, about 4 minutes. Add the sage and cook until fragrant, about 30 seconds. Season with salt and pepper, transfer to a platter and keep warm.
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Pour the hard cider and any accumulated pork juices into the skillet and boil over high heat until thickened, about 4 minutes. Set the pork on top of the fennel and apples, pour the sauce over the pork and serve at once.
Suggested Pairing
Pair with an apple-inflected dry Riesling like Wegeler Pure.