8 boneless, thin-cut pork chops (1 1/2 pounds)Kosher salt and freshly ground pepper1 tablespoon extra-virgin olive oil2 tablespoons unsalted butter1 leek, white and light green parts only, thinly sliced1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise1 Fuji apple—halved lengthwise, cored and thinly sliced8 small sage leaves, coarsely chopped
1 cup hard cider
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.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.
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.
Shared by Brittany T. (customer)
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This recipe was most recently featured in
Boston Organics Newsletter No. 38 of 2014.