Persimmon and Pomegranate Pork Chops
- 2 ripe but firm fuyu persimmons, sliced into 1-inch thick wedges
- 1 leek, chopped into 1/2-inch medallions
- 1 serrano chile pepper, quartered
- 2 bone-in pork chops
- 3 Tbsp Grapeseed Oil, divided
- 1/2 cup fresh pomegranate arils, plus a handful for garnish
- 1 lime, juiced
- 1/4 cup cilantro, roughly chopped
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Season the pork chops with paprika, cumin, salt and pepper.
Heat 2 Tbsp Grapeseed Oil into a large cast iron skillet or an oven-safe pan, over medium high heat; once shiny and hot, add chopped leeks, persimmons and serrano chile, and let sizzle in the pan for 5 minutes.
- Once they start to brown around the edges, remove from the pan and set aside.
Turn the heat up to high, add another tablespoon of Grapeseed Oil, and throw in the pork chops; flip the chops when they are browned on the bottom (about 3 minutes), then return the cooked persimmon and leek mixture to the pan.
- Let cook for another 2 minutes, then move pan to the oven. Roast for 10 min, until chops are firm and the thickest part of the meat reaches 145 degrees.
- As the pork chops cook, place the 1/2 pomegranate arils in a small saucepan over medium heat. Slowly bring them to a boil, and using a wooden spoon, crush them into the saucepan as they cook, and constantly stir to prevent burning.
Once at a boil, reduce to a simmer; add a pinch of salt, the juice of half of the lime, and stir for another 5 minutes until the mixture starts to thicken. Remove from the heat and stir in half of the chopped cilantro.
- Once the chops are cooked, remove from the oven, juice the remaining half of the lime over the pan, and drizzle with the pomegranate sauce, and garnish with remaining fresh cilantro. Enjoy!