Pork Chops with Apple, Fennel and Sage

• 8 boneless, thin-cut pork chops (1 1/2 pounds)
• kosher salt and freshly ground pepper
• 1 tbl extra-virgin olive oil
• 2 tbl unsalted butter
• 1 leek, white and light green parts only, thinly sliced
• 1 fennel bulb-halved lengthwise, cored and thinly sliced crosswise
• 1 apple-halved lengthwise, cored and thinly sliced
• 8 small sage leaves, coarsely chopped
• 1 cup hard cider

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.