Instructions

1. Sprinkle the fennel on both sides of the pork chops and season with salt and pepper.
2. In a large cast iron skillet, heat 1 tablespoon olive oil until almost smoking.
3. Add the pork steaks and cook over moderately high heat, turning once, until well browned, about 3 minutes per side.
4. Reduce the heat to medium high and cook the pork until firm and barely pink inside, about 4 minutes longer.
5. Transfer the pork to a plate.
6. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in the skillet.
7. Add the sliced onions and cook over moderate heat until softened, about 4 minutes.
8. Reduce heat slightly and add the garlic, cook until fragrant, about 1 minute.
9. Add the apple slices and cook, turning, until lightly browned, about 2 minutes.
10. Add 3 tablespoons of the apple cider and cook until the apple slices are just tender, about 1 minute.
11. Add the figs and the remaining apple cider and fresh orange juice, increase the heat to moderately high and simmer to blend flavors, 1 to 2 minutes.
12. Season the sauce with the vinegar, salt and pepper.
13. Swirl in the remaining 1 tablespoon butter.
14. Return the pork and any juices; reheat briefly.