Panfried Pork Chops with Pomegranate and Fennel Salsa

Name: Panfried Pork Chops with Pomegranate and Fennel Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams fennel bulb (sometimes called anise), stalks cut off and discarded; 59 milliliters chopped fresh cilantro; 2 teaspoons honey; 237 milliliters pomegranate seeds (from 1 large pomegranate); 2 inches thick) pork chops; 0 teaspoons salt; 2 scallions, finely chopped; 1 teaspoon seasoned rice vinegar; 3 Tbsps vegetable oil

The recipe Panfried Pork Chops with Pomegranate and Fennel Salsa could satisfy your Mexican craving in roughly 40 minutes. This recipe makes 4 servings with 175 calories, 3g of protein, and 11g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up salt, cilantro, pomegranate seeds, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Fennel

Cooking Oil

Equipment you will use

Frying Pan

Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.

Ingredients you will need

Pomegranate Seeds

Green Onions

Cilantro

Vinegar

Fennel

Honey

Salt

Equipment you will use

Bowl

Pat pork chops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Chops

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer chops to plates and let stand, loosely covered, 5 minutes.

Serve chops topped with salsa.

Ingredients you will need

Salsa

Equipment

Frying Pan

Bowl

Ingredients

Servings:

454grams

fennel bulb (sometimes called anise), stalks cut off and discarded 59milliliters

chopped fresh cilantro 2teaspoons

honey 237milliliters

pomegranate seeds (from 1 large pomegranate)2inches

thick) pork chops 0teaspoons

salt 2

scallions, finely chopped 1teaspoon

seasoned rice vinegar 3Tbsps

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.