Here's the result. I'm not quite sure what to call it, but it was inspired by M. Pepin. Maybe Pork Pepin?
Anyway, I browned two boneless, well-trimmed pork chops in a little olive oil in a wide frying pan over medium high heat, just to caramelize the surface of both sides, then added the chopped flesh of one apple and one leek (just the light green and white parts) to the pan and covered it to steam-cook, as that keeps the pork nicely moist while the apple and leek relax and get to know one another in the Biblical sense. When the meat was nearly done and the veggies were steaming in post-coital bliss, I added a splash of rosé wine that I had on hand (Lee Family Farm 2008, from the Carmel Valley) to wake them up and about two tablespoons of a Christmas gift we received from My Beloved's brother and his wife, Deborah's Kitchen Hot Cranberry. This whole-berry sauce is spicy but not crazy, sweet but not cloying. We liked the gentle kick it gives, more a warmth than a true spiciness.
Topped the chops with the mixture of apple and allium, wine and cranberry, and served them with some bright green broccoli and the rest of the wine. It got the Beloved's enthusiastic nod of approval, and all because M. Pepin was my inspiration.