Pork Chops with Apple, Fennel and Sage

1. 1

   Season the pork chops with salt and pepper.

2. 2

   In a very large skillet, heat the olive oil until almost smoking.

3. 3

   Cook the pork chops over high heat, turning once, until browned around the edges and just cooked through, about 3 minutes total.

4. 4

   Transfer the pork chops to a plate and keep warm.

5. 5

   In the same skillet, melt the butter.

6. 6

   Add the leek and cook over moderate heat until tender, about 3 minutes.

7. 7

   Add the fennel and apple and cook, stirring occasionally, until softened, about 4 minutes.

8. 8

   Add the sage and cook until fragrant, about 30 seconds.

9. 9

   Season with salt and pepper, transfer to a platter and keep warm.

10. 10

    Pour the hard cider and any accumulated pork juices into the skillet and boil over high heat until thickened, about 4 minutes.

11. 11

    Set the pork on top of the fennel and apples, pour the sauce over the pork and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.