Pork chops pair beautifully with fall fruits, and both love a quick saute and then a braise in flavorful liquid. You’ll note that these two recipes bear a distinct resemblance to each other — done purposely to demonstrate this simple technique.

You can use either boneless or bone-in chops, although I tend to prefer meat on the bone for its enhanced flavor. Baked white or sweet potatoes and a green vegetable such as broccoli would round out either dish nicely.

GRANNY SMITH’S PORK CHOPS BRAISED WITH LEEKS

Servings: 4

3 tablespoons butter

4 center-cut bone-in or boneless pork chops, about 1 inch thick

Salt and freshly ground black pepper

3 medium leeks, white and pale green parts only, thinly sliced

1 Granny Smith or other tart apple, cored and thinly sliced

1 tablespoon flour

½ cup dry white wine

1½ cups chicken broth

1 tablespoon chopped fresh thyme leaves

In a large skillet, heat 1 tablespoon of butter. Season chops well on both sides with salt and pepper and cook over medium-high heat until nicely browned on both sides, about 6 minutes total. Remove to a plate, leaving drippings in the pan.

Add remaining 2 tablespoons butter to the pan. Add leeks and apple and cook, stirring frequently, until softened, about 10 minutes. Sprinkle on flour and cook, stirring, for 1 minute. Add wine, raise heat to high, and cook, scraping up browned bits on bottom of pan, for 1 minute. Add broth and thyme and bring to a boil, whisking until sauce is bubbly.

Return pork and accumulated juices to the skillet and simmer, covered, until pork is tender and cooked through, about 10 minutes. (Pork can be cooked a couple of hours ahead and held at cool room temperature or refrigerated. Reheat gently.)

BOSC AND SAGE PORK CHOPS

Servings: 4

3 tablespoons butter

4 center-cut bone-in or boneless pork chops, about 1 inch thick

Salt and freshly ground black pepper

1 large onion, chopped

2 garlic cloves, finely chopped

1 Bosc or other firm pear, peeled, cored and thinly sliced

3 tablespoons chopped sage leaves

1 tablespoon flour

1½ cups chicken broth

3 tablespoons red wine vinegar

In a large skillet, heat 1 tablespoon of the butter. Season chops well on both sides with salt and pepper and cook over medium-high heat until nicely browned on both sides, about 6 minutes total. Remove to a plate, leaving drippings in the pan.

Add remaining 2 tablespoons butter to the pan. Add onion, garlic and sliced pear and cook, stirring frequently, until softened, about 10 minutes. Add sage, sprinkle on flour and cook, stirring, for 1 minute. Add broth, raise heat to high, and cook, scraping up browned bits on bottom of pan, whisking until sauce is bubbly.

Return pork and accumulated juices to the skillet and simmer, covered, until pork is tender and cooked through, about 10 minutes. (Pork can be cooked a couple of hours ahead and held at cool room temperature or refrigerated. Reheat gently.)

Shortly before serving stir in the vinegar.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Dishing Up Maine” (Storey Publishing 2006) and “The New England Clam Shack Cookbook” (Storey 2008). She lives on the Blue Hill peninsula.