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Home » Recipes » Pork Recipes

March 5, 2013 · 2 Comments

Boneless Pork Chops with Pear and Pomegranate Salsa

30 Minutes or Less· Gluten Free Recipes· Low Fat Recipes· Pork Recipes

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a close up of a pork chop on plate with salsa
Pan seared boneless, center cut pork chops topped with a fresh pear and pomegranate salsa.
Pan seared boneless pork chops topped with a fresh pear and pomegranate salsa is a quick and tasty weeknight meal your family will love. 
A plate of food on a table, with Pork and Salsa

Pan seared boneless, center cut pork chops topped with a fresh pear and pomegranate salsa is a quick and tasty weeknight meal your family will love.

A plate of food on a table, with Pork and Pomegranate salsa

Since we don't eat seafood, except for an occasional shrimp dish for the hubby and kids, my main meat is either chicken, turkey or center cut pork chops, so I'm always trying to think up new and interesting ways to prepare them.

My husband and I were having an argument discussion last week about why I always put the majority of the whole fruit I buy each week into the refrigerator instead of putting it all in the basket I have on the kitchen counter.

Pan Seared Pork with Pear & Pomegranate Salsa

I KNOW you're supposed to keep it out; however, when I do, it doesn't get eaten quick enough and it starts to bruise and turn bad. So to prove my point compromise, I put some of the pears I had recently purchased in the basket and waited.

Pear & Pomegranate SalsaTwo days, that's all it took and they started to soften so I had to make something with them quick or they would be trash. 

I had recently seen a recipe for a pear compote in a magazine and decided to cut them up, mix them with some rosemary and a lone pomegranate that had yet to be eaten and voila!

A plate of food on a table, with Pork and Pomegranate salsa

history of pomegranates

Did you know that the pomegranate was considered the symbol of married love in ancient Greece?

According to Greek mythology, Aphrodite planted a pomegranate tree and it was expected to be a gift received from guests to your new home.

Since Aphrodite was the symbol of love, giving a pomegranate still is given as an ideal wedding gift today.

How do you make Pork with Pear and Pomegranate Salsa?

For this recipe you'll need boneless, center cut pork chops, EVOO, fresh rosemary, Bosc pears, pomegranate seeds, lemon juice, shallots, granulated sugar, Kosher salt and black pepper.

First, prepare the salsa by adding all of the ingredients to a bowl and mix well. Heat a nonstick large skillet over medium heat and add the oil. Pat some of the fresh rosemary on each pork chop; then add to the pan.

Cook 5-7 minutes per side, depending on the thickness so that they get a caramelized color. Plate the pork chops; then top with the salsa

These pork chops were light, refreshing and not overly sweet. And the little crunch of the pomegranate seeds gave the meal a nice texture as well.

This Pear & Pomegranate Salsa would also pair nicely over grilled chicken or fish too! ~Enjoy!

Visit the recipe index to search for more recipes by category.

a close up of a pork chop on plate with salsa

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Pan Seared Pork with Pear & Pomegranate Salsa

Pan Seared Pork with Pear and Pomegranate Salsa

Carrie's Experimental Kitchen
Pan seared boneless, center cut pork chops topped with a fresh pear and pomegranate salsa is a quick and tasty weeknight meal your family will love. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Entree
Cuisine American
Servings 4

Ingredients
  

For the Pork Chops

  • 4- (4-ounce) Boneless Center Cut Pork Loin Chops
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped
  • Prepared Pear and Pomegranate Salsa

For the Pear & Pomegranate Salsa

  • 2 Bosc Pears, peeled, seeded and diced small
  • 1 Pomegranate, seeds only
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Shallots, minced
  • 1 teaspoon Granulated Sugar
  • 2 teaspoons Rosemary, chopped
  • ½ teaspoons Kosher Salt

Instructions
 

For the Pork Chops

  • Heat a nonstick large saute pan over medium heat and add the oil. Pat some of the fresh rosemary on each pork chop, then add to the pan.
  • Cook 5-7 minutes per side, depending on the thickness so that they get a caramelized color, plate; then top with prepared salsa. 

For the Pear & Pomegranate Salsa

  • Mix all ingredients together in a bowl.
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Reader Interactions

Comments

  1. Kirsten Madaus says

    March 07, 2013 at 11:48 am

    Yay! You won the argument/discussion!
    The salsa looks great, Carrie--what a clever idea to combine and to add rosemary. I bet it tasted delicious.
    My spouse, the in-house tech guy, downloaded your book onto his iPad for me and I get to play today. I'm looking forward to it!
    Thanks!

    Reply
    • Carrie's Experimental Kitchen says

      March 08, 2013 at 1:02 pm

      Thanks Kirsten, I hope you enjoy it!

      Reply

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