Boneless Pork Cutlets with Apples and Leeks

It’s hard to fi  nd a faster, easier, or more flavorful dinner than boneless pork chops. They’re simply the loin sliced into rounds. Look for center cut chops also sometimes called “center cut pork cutlets.” The loin is actually divided into three sections with its center being the leanest and tastiest. We prefer thicker, meatier chops, a good foil to bold sauces. Makes 4 servings

Ingredients:

• Four thick 6- to 8-ounce boneless center-cut pork loin chops
• 1 teaspoon salt, plus more if needed
• 1⁄2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 2 large leeks, white and pale green parts only, split lengthwise, washed carefully of any grit between the layers, then thinly sliced into half-moons
• 2 large tart apples, such as Granny Smith or Pippin, peeled, cored, and thinly sliced
• 1 1⁄2 teaspoons caraway seeds
• 1⁄4 teaspoon grated nutmeg
• 1⁄2 cup chicken broth
• 1 teaspoon cider vinegar

Directions:

1. Season the pork chops with salt and pepper.
2. Heat a large skillet over medium heat. Add the canola oil, then slip the chops into the pan. Brown on both sides, about 3 minutes, turning once. Transfer to a plate; set aside.
3. Add the butter, let it melt, then add the leeks and apples. Cook, stirring often, until softened, about 4 minutes.
4. Stir in the caraway seeds and nutmeg; cook until aromatic, about 20 seconds. Pour in the broth; bring to a simmer, scraping up any browned bits on the skillet’s bottom.
5. Return the chops and any juices on the plate to the skillet. Cover, reduce the heat to low, and simmer until an instant-read meat thermometer inserted into the chops registers 155°F or 160°F, about 10 minutes. Stir in the vinegar just before serving; check the sauce for salt seasoning.

Variations: Substitute 1 large red onion, halved and thinly sliced, for the leeks. Substitute 2 pears, peeled, cored, and thinly sliced, for the apples. Substitute wine for the broth; in this case, omit the vinegar.

---