Boneless Pork Loin Chops with Leeks and Apples

1 TBSP Unsalted Butter
4 4-5 oz boneless center-cut Pork Loin cutlets
2 medium Granny Smith Apples, peeled, cored and thinly sliced
1 large Leek, white park only, halved, washed carefully and thinly sliced
1 Garlic Clove, minced
1 tsp Caraway Seeds
1 tsp Celery Seeds
1 cup Dry White Wine
2 tsp Dijon Mustard

Heat the butter in a 12" skillet over medium heat. Brown the pork loin cutlets and transfer to a plate and tent with aluminum foil to keep warm. Add apples and leeks to pan and saute. Add garlic, caraway seeds and celery seeds into pan. Raise the heat to medium-high and add the dry white wine and scrape the bottom of the skillet. Bring the liquid to a simmer and reduce the liquid by half. Add the Dijon Mustard into the pan. Reduce the heat to medium and return the meat and any juices to the skillet. Cook until pork is 160 degrees. Season with salt and pepper before serving.