Pork Chops with Sauteed Leeks and Apples

Before the summer produce started popping up on our CSA list we were taking advantage of more greens such as green garlic, spring onions, and leeks (we made this dish about two months ago). This particular recipe was made with leeks. It featured apples and pork -- two things which go together wonderfully! We served with a side of couscous and this made for a right tasty meal. The original recipe was paired with a pork tenderloin but we used pork chops instead.

Martha Stewart's Pork with Sauteed Apples and Leeks
Ingredients
2 pork tenderloins (1 1/2 to 2 pounds total), trimmed of excess fat and silver skin
   We subbed 4 bone-in pork chops
2 tablespoons olive oil
Coarse salt and ground pepper
2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 teaspoon fennel seeds
3 Gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar

Directions 
   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 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 as it sits).
   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. Thinly slice pork, and serve with apples and leeks.

Do you have a favorite recipe for pork paired with apples??