Panfried Pork Chops with Pomegranate and Fennel Salsa

Panfried Pork Chops with Pomegranate and Fennel Salsa
Photo by Romulo Yanes

Ingredients

  • 2 scallions
  • 1 cup pomegranate seeds
  • 4 1/2- to 3/4-inch-thick pork chops
  • 2 teaspoons honey
  • 3 tablespoons vegetable oil
  • 1 teaspoon seasoned rice vinegar
  • ¼ teaspoon salt
  • + 2 more ingredients
    • ¼ cup fresh cilantro
    • 1 pound fennel bulb (sometimes called anise)

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. ...

View full recipe at Epicurious

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