One for the Table: Boneless Pork Chop with Persimmon-Pomegranate Salsa
Firm fuyu persimmons can be eaten like an apple; they taste like one too -- mildly sweet but with hints of cinnamon. Fuyu persimmons are ideal for savory dishes, such as salads and salsas, where they add color, flavor and texture.
The first time I made this salsa, I used just persimmons and no onion, and I thought it needed a bit more splash. In developing this recipe, I added some savory scallions and tart pomegranate seeds.
It was pleasingly splashier in both taste and presentation. This refreshing salsa pairs especially well with pork, though it would be good with roasted turkey, grilled lamb or a mild white fish, such as mako shark.
Persimmons aren't just pretty, they're nutritional powerhouses too -- especially high in potassium, lutein (for ocular health), and lycopene (a cancer fighting antioxidant).
Boneless Pork Chop with Persimmon and Pomegranate Salsa
Serves 4.
Salsa (makes about 1 1/4 to 1 1/2 cups):
2 Fuyu persimmons, with the skins on, diced (about 1 heaping cup)
1/4 cup pomegranate seeds
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