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Pork Chops and Pomegranates




Source of Recipe


The Ferry House in Lambertville, NJ






Recipe Introduction


Great fall meal





List of Ingredients



• 1 lb fennel bulb, stalks cut off and discarded.
  
• 3 tbsp vegetable oil
  
• 1 cup pomegrante seeds (from 1 LARGE pomegrante)
  
• 2 scallions, finely chopped
  
• 1 tsp seasoned rice vinegar
  
• 2 tsp honey
  
• 1/4 tsp salt
  
• 4 pork chops
  
• 1/4 cup chopped fresh cilantro
  
• Salt and pepper to taste
  






Instructions



1. Half the fennel bulb lenghtwise and core it. Then cut it into 1/4 inch dice
   
2. Cook fennel in 2 tbsp oil in a heavy 12in skillet over medium heat stir until tender - about 16 minutes.
   
3. Put fennel into a bowl and add the pomegranate seeds, scallions, cilantro, vinegar and honey.
   
4. Pat the pork chops dry and season with salt and pepper to taste.
   
5. Heat the remaining tbsp of oil in a skillet over medium heat to high heat until hot but NOT smoking, then saute the chops until deep and golden and just cooked through (5 minutes each side)
   
6. Transfer chops to a plate and let stand lossely covered for 5 minutes.
   
7. Serve chops topped with pomegranate salsa.