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Ingredients

1. 8 boneless, thin-cut pork chops (1 1/2 pounds)
2. Kosher salt and freshly ground pepper
3. 1 tablespoon extra-virgin olive oil
4. 2 tablespoons unsalted butter
5. 1 leek, white and light green parts only, thinly sliced
6. 1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
7. 1 Fuji apple—halved lengthwise, cored and thinly sliced
8. 8 small sage leaves, coarsely chopped
9. 1 cup hard cider

Directions

1. 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.
2. 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.
3. 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.