Monday, November 26

Fuyu Part 2: Boneless Pork Chop with a Persimmon and Pomegranate Salsa

Last week I made a persimmon and date bread with super-ripe Hachiya persimmons. To be a fair and balanced blogger, today I've got a savory dish using Fuyu persimmons -- the rotund ones.

Firm Fuyus 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. This time 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 (which Jeff had and loved last night).

I'm submitting this post to Kalyn of Kalyn's Kitchen, the founder and this week's host of the ever popular Weekend Herb Blogging. 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 Chops with
Persimmon and Pomegranate Salsa

Serves 4
Print recipe only here.

Makes about 1 1/4-1 1/2 cups

2 Fuyu persimmons, with the skins on, diced (about 1 heaping cup)
1/4 cup pomegranate seeds
2 Tbsp thinly sliced scallions
1 tsp fresh lime juice
1/2 tsp rice vinegar
1 tsp grated fresh ginger
1/8 tsp cayenne pepper
Salt, to taste
1/2 tsp fresh mint, finely chopped
1/2 tsp fresh basil, finely chopped

4 boneless pork chops
1 Tbsp olive oil
salt and pepper

For the salsa, place all ingredients from persimmons through salt in a medium size bowl. Stir until well combined. If serving within an hour, then add fresh basil and mint so the flavors will mingle. Otherwise, do not add the herbs (since they will turn brown) and place in a sealed container in the refrigerator for up to 3-4 hours. (Letting the salsa sit much longer makes it taste too astringent.)

Note: If you don't prefer the intensity of raw onions, then place the minced onions in a small-mesh colander and pour very hot or boiling water over them; drain and add to the salsa. This will remove some of their sting without sacrificing flavor.

For the pork, drizzle the olive oil on both sides of each chop and season with salt and pepper. Either grill the chops or cook on the stove top. Or for the best of both worlds, do what I did: use a grill pan on the stove top which creates those attractive sear marks but allows you to stay in the kitchen. Cook for about 5-6 minutes per side, or until well browned and cooked throughout.

Serving suggestion:
Place pork chops on top of cooked quinoa or couscous, then top with 1/4 of the salsa. Repeat with remaining 3 dishes. Garnish with additional herbs, if desired. A simple green salad with a light vinaigrette would be a nice accompaniment.

Reminder: Eat Christmas Cookies. Please check out the updated Eat Christmas Cookies post. There are several delicious treats there already. You have until December 24th to post, but try to submit by the 17th if possible so others can try your cookies. :) Click here for full details.

You might also like:

Fiery Shrimp with Avocado-Pomegranate-Tangerine Salsa served over Soft Polenta
Swordfish with Pineapple-Mango Salsa
Pan Seared Sea Scallops with Kumquats
Mexican Citrus Salad with an Orange-Lime Vinaigrette

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sra said...

The blogosphere is full of persimmons - I had the unfortunate experience of eating only a raw one and can't even imagine the taste of the ripe one!

Kalyn Denny said...

This sounds so delicious. Love the idea of a salsa with persimmon, onion, and pomegranate seeds. Beautiful and tasty both!

Simona Carini said...

A lovely recipe and very nice photos.

T.W. Barritt at Culinary Types said...

The color just jumps off the screen, Susan! You've sold me - I'm heading for the market to buy persimmons and pomegranate!

Patricia Scarpin said...

I have been meaning to use pomegranate in salads and so for a while now - what a delicious recipe, Susan!

Stella said...

wow! I'd never have thought to include pomegranate in savoury dishes. It sure looks very appealing & delicious!

Lydia (The Perfect Pantry) said...

I saw a beautiful crate of persimmons at the Asian supermarket last week, but couldn't think of what to do with them. Now I have two great ideas from your posts. Thanks!

Meeta K. Wolff said...

Oh Susan, now that is an awesome combination - I love the fruity slasa and anything with persimmon is on my list of things to make! Love it!

Anonymous said...

I'm always so happy to see quinoa used in recipes. Maybe one day it won't be just us foodies enjoying it and the rest of the world will discover the healthy deliciousness that is quinoa. :)

Anonymous said...

Beautiful! And I bet it tastes as wonderful as it looks! I second the comment about quinoa-- absolutely love the stuff and often serve it instead of rice.

Katy said...

I am a vegetarian and that *still* looks incredibly delicious! :-)

Anonymous said...

this is sounds perfect...tastes like apple goes wonderfully with pork!

MyKitchenInHalfCups said...

Wonder if I could get this past my husband's constant request for applesauce with pork?
I love the look of this one and wow the healthy persimmon and pomegranate is incredible.

Linda said...

yum! i'm thrilled you posted this recipe. my mother's friend grows these in his backyard and she's always bringing me baskets! i can't wait to try this. thanks!

Gattina Cheung said...

Susan, you have magic hand! Persimmon once comes to you, it turns out to be so special! From quick bread to pairing with pork, you certainly expand my horizon! And they're gorgeous! Fuyu seem to me is more common in here, although I was used to eating the other soft type, I should give fuyu a try as well :)

Susan from Food Blogga said...

Sra-The good thing is, you know it won't happen twice!

Kalyn-Thanks! It really perks up plain 'ol pork chops.

Simona-Many thanks.

T.W.-Yeh! You make me happy!

Patricia-I hope you try it--you won't be disappointed!

Valentina-Oh, they're wonderful in savory dishes. I add them to salads with bitter greens as well.

Lydia-Now, you've gotta go back to the Asian market!

Meeta-I'm the same way. I love just about anything with persimmons in it!

K-Oh, I agree. I wrote a post about quinoa last year, and a lot of people were really interested in it.

Ann-I have replaced rice with it as well in many dishes.

Katy- Wow! Thanks!

Veronica- It really enlivens the pork.

Tanna-I think you should give it a try. Once he tastes it, he'll be pleasantly surprised!

Linda-Um, where is your mom's friend, exactly? ;)

Gattina-I just love 'em, so I'm always looking for new ways to incorporate them in my meals. Thanks!

Anonymous said...

I'm always a sucker for pork chops, Susan, and these sound delicious! I like the touch of fire in the salsa from the cayenne pepper.

Regarding toning down raw onions, even running cold water over them will remove some of the bite.

foodette said...

Susan, that looks amazing! You have encouraged me to try persimmons - I have never cooked with them before. Thanks for the great recipe.

Cris said...

I love fuyu persmimmons and just recently I started cooking with them, because of the blogs, hehe, and I made some persimmon muffins that turned out sooo good, this looks delicious!

Anonymous said...

I just wanted to let you know that I made this dish for dinner last night and boy was it a hit! I didn't have scallions so I used red onions instead. Thank you so much and keep up the good work!

Anonymous said...

Apart from this salsa looking stunning, it sounds stunning!I can imagine the onion and pomegranate giving it that kick...will definitely try this, I have it all in my basket. A great entry for WHB

cindy said...

i love of the things i miss from living in california, we had a persimmon tree that was furiously prolific! i have my great-grandmother's persimmon cookie recipe still, that was very good!

Anonymous said...

I love this idea! Persimmons are so sweet aren't they? Although I find they go a little too sugary if over ripe. I love your salsa idea! I'll try using the persimmons in place of the mango in my avocado and mango salsa. I am without internet at the moment after moving house and it is hellish without my food blog!!! Thankfully I have everyone elses blogs to read or I would go crazy!

s'kat said...

I'd never had a persimmon until recently, when a friend dumped (literally) a garbage bag full on my doorstep. I waited 'till they ripened, then made sorbet, and even sprinkled it with pomegranate seeds. Yum! It's like the ultimate creamsicle.

I love the idea of using this in a salsa!

Susan from Food Blogga said...

Terry-They really perk up pork chops.

Foodette-Great! I hope you try it soon!

Cris-I know--bloggers share so many insights.

Mary-Really? That's awesome! Thanks for sharing.

Ronell-Don't you love when you have all of the ingredients? :)

Cinderelly-Yum! Persimmon cookies?

Helen-They would be a good replacement for mangoes. Stay sane! :)

S'kat-Is your friend looking for any new friends? ;)

David Hall said...

Hi Susan

that is one delicious salsa, really fresh. I adore pomegranates, they have become a bit of trendy food over here recently and the price has ballooned of course.

All the best

Nora B. said...

Hi Susan,
Beautiful colours! I don't eat pork, so I'll have this lovely salsa on a grilled firm fleshed fish. Or do u have any other suggestions?

Susan from Food Blogga said...

David-Thank you! They're rather pricey here as well, though the quality is superb at my local farmers' market.

Nora-Thanks! I've had it with tofu which was fantastic and also just with quinoa or rice.

Indonesia Eats said...

Looks so fresh... thank you for sharing

Laurie Constantino said...

I have never tasted a persimmon, but you sure have made me want to try one. Excellent pictures!

Peter M said...

I love persimmons (prefer the acorn shaped ones) and I try & buy a case each fall. When they are ripe, they are one of the best tasting fruits, save for a mango.

Chris said...

This dish looks absolutely stunning and tasty! The vibrant colors reel you in. I have yet to try persimmons, but love, love, love pomegranates. Interesting combo! But, pork is great with fruit.

Susan from Food Blogga said...

Andaliman-Thanks for stopping by.

Laurie-Oh, you simply must try one.

peter-I completely agree.

Chris-Oh, wait until you try them together!

Meghan said...

This dish looks fantastic!

Anonymous said...

Thank you for the inspiration! Was searching the web for pomegranate and persimmon combos as I wanted some inspiration for making a chutney with the two for pork. I like your idea!