Pork Chops with Sautéed Apples and Leeks



  • 2 pork chops
  • 2 tbsp. olive oil
  • Coarse salt
  • ground pepper
  • 2 leeks, white and light-green parts only
  • ½ tsp. fennel seeds
  • 3 Gala apples
  • 1 tbsp. honey
  • 1 tsp. sherry vinegar or red-wine vinegar


  1. Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees F on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees F as it sits).
  2. Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Serve pork with apples and leeks.

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