Panfried Pork Chops with Pomegranate and Fennel Salsa

• 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

1. Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice.
2. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes.
3. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
4. Pat pork chops dry and season with salt and pepper.
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. Transfer chops to plates and let stand, loosely covered, 5 minutes.
7. Serve chops topped with salsa.

fennel bulb, vegetable oil, pomegranate seeds, scallions, fresh cilantro, rice vinegar, honey, salt, pork chops

Taken from www.epicurious.com/recipes/food/views/panfried-pork-chops-with-pomegranate-and-fennel-salsa-106055 (may not work)