Recipes Pork Chops with Apple, Fennel and Sage 5.0 (1) 1 Review Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes to cook thicker chops. Here, F&W's Melissa Rubel Jacobson combines the meat with a few distinctly autumnal ingredients: sage, apple and hard cider. Fast Pork Recipes By Melissa Rubel Jacobson Updated on December 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Dana Gallagher Total Time: 25 mins Yield: 4 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 bulb—halved lengthwise, cored and thinly sliced crosswise 1 Fuji apple—halved lengthwise, cored and thinly sliced 8 small sage leaves, coarsely chopped 1 cup hard cider Directions 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. Suggested Pairing Pair with an apple-inflected dry Riesling like Wegeler Pure. Rate it Print