Panfried Pork Chops with Pomegranate and Fennel Salsa

1. 1

   Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice.

2. 2

   Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes.

3. 3

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

4. 4

   Pat pork chops dry and season with salt and pepper.

5. 5

   Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute chops until deep golden and just cooked through, 4 to 5 minutes on each side.

6. 6

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

7. 7

   Serve chops topped with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.