Pork loin with leeks in cider

Ingredients:

• 4 natural pork chops on the bone (1-2 cm thick; approximately 220 g each)
• 1 tsp fennel seeds, lightly crushed
• 2 tablespoons unsalted butter
• 6 wide strips lemon zest (remove with a vegetable peeler), + 1 tbsp juice
• 3 cloves garlic, crushed
• 2 sprigs of rosemary
• 2 large leeks (white and light green parts only), halved lengthwise, then cut into 2.5-4cm pieces.
• 1 fennel root, sliced ​​into 0.5-1 cm thick slices, finely chop the greens
• 1 cup natural non-alcoholic apple cider
• 2 tbsp. l. olive oil

Preparation:

1. Sprinkle the pork chops on both sides with fennel seeds and a few pinches of salt and black pepper. Set aside while you prepare the vegetables.
2. In a large, wide saucepan or cauldron, melt the butter over medium heat. Add the lemon zest strips, garlic, and rosemary and cook, stirring, until the garlic softens, 1-2 minutes. Add the leeks, chopped fennel root, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.
3. Pour in the cider, cover, and reduce heat to medium-low. Simmer, stirring occasionally, until the leeks and fennel are tender but not browned, 15-20 minutes.
4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pork chops (2 at a time, if needed) and cook until well-browned but still pink around the bone, 4-5 minutes per side.
5. Transfer to a plate and let rest for 5 minutes.
6. Remove the rosemary from the leeks and add lemon juice and 1/4 cup fennel fronds; season with salt and pepper to taste. Divide among plates and top with the pork. Drizzle with the pan juices and sprinkle with additional fennel fronds.