Pork Chops with Pomegranate and Fennel Salsa
Although this recipe calls for panfried porkchops, I always BBQ mine. This salsa is so good I have also used it on other meats. I have even served it with Prime Rib at Christmas. In the summer, try using Mango and craisins instead of the Pomegranate. Also superb!
- 1 lb fennel bulb (sometimes called anise), stalks cut off and discarded
- 3 tablespoons vegetable oil
- 1 cup pomegranate seeds (from 1 large pomegranate)
- 2 scallions, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoon seasoned rice vinegar
- 2 teaspoons honey
- 1/4 teaspoon salt
- 4 (1/2- to 3/4-inch-thick) pork chops
Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
Serve chops topped with salsa.
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