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.

Salsa:
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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On Our Honeymoon, I Ate a Lot of Potatoes

With our 12th wedding anniversary right around the corner, I thought I’d look up 12th year wedding gifts. The traditional gifts are silks and linens. Who came up with those? Does that mean I should expect a linen table cloth? Should Jeff expect silk pajamas? I think not.

In fact, after 12 years together, I want to give Jeff something memorable, something unique. So, I was thinking a potato. Not any potato. (What kind of wife do you think I am?) A jacket potato, as they call it in England, or as we Yanks call it, a stuffed potato. Now, before you consider me the most un-romantic person you’ve ever met, read on.

Our honeymoon had an inauspicious start. Our scheduled non-stop flight from Boston to London was cancelled due to thunderstorms, and consequently our luggage was “misplaced” (the Brits’ genteel word for “lost”). In part due to a choppy ride and part due to just-married-bliss, we did not sleep on the flight over and landed in London late and red-eyed.

When we arrived, we discovered that our inn was just as we anticipated: a Victorian brownstone on a tree lined, thoroughly British street. There was even a consummate Brit, heels clicking on the pavement, with his walking stick swinging in one hand and the Sunday Times in the other.

The woman at the inn greeted us warmly then asked for our name. After Jeff told her, she looked at him, then at me, then back at him and back to me. She said, “Uncanny how much you two look alike. Are you brother and sister?”

Brother and sister?! We weren’t even married for 24 hours and someone thought we were siblings! When she realized her error, she was terribly embarrassed, and tried (unsuccessfully) to backtrack, with things like, “Well, that’s a terrible image to have on your honeymoon.” Sometimes silence is the best antidote.

When Jeff and I were alone later, I asked him if he thought there could be anything worse than on your first day as a married couple being told you look like brother and sister. He said, “Yeah. Being told you look like father and daughter.” True.

Despite an unfavorable start, our honeymoon was grand. London in June is spectacular—the weather is glorious, the arts are thriving, and the food… well let me say this about the food. This was 1995 (pre-Jamie Oliver), and as a finicky vegetarian, whose palate was much less developed than it is now, I ate a lot of scones and jacket potatoes.

Jacket potatoes are traditional British fare: baked potatoes with a “jacket” on top. The jacket can be any number of edible toppings like simple beans and cheese or fancier prawns. While Jeff enjoyed the full range of British fare, I became well-acquainted with jacket potatoes. After two weeks of them, I was put-off potatoes for some time.

We were just reminiscing about this the other day, and as one word led to another, I decided to make a jacket potato (my first one in 12 years). I came up with two versions: olives, sun-dried tomatoes, pine nuts, and feta and another with a creamy artichoke, rosemary, and parmesan sauce. They were really quite good, but I don’t recommend eating them 14 days straight.

I used Idaho potatoes (a type of russet potato) because they are high in starch and low in moisture, which is preferable for baked potatoes. For more on potatoes, check out the British Potato Council where you can learn everything there is to know about buying, preparing, and eating 'em.

I am submitting this post to the delightful Jeanne of Cook Sister! who is hosting this month’s WTSIM stuffed fruit or vegetable. Though the Mediterranean jacket potato is my official "stuffed" entry, I'll consider the creamy artichoke potato recipe a bonus.

By the way, the "modern" gift for 12th anniversaries is pearls. I think I'll stick with potatoes since pearls really aren't Jeff's taste.

Mediterranean Jacket Potatoes
Makes 4 servings.
Print recipe only here.

4 (10-12 ounce) Idaho potatoes, scrubbed

½ cup mixed cured olives, such as Kalamata and Cerignola, sliced
½ cup sun-dried tomatoes, thinly sliced (dry-packed or oil-soaked)
1 Tbsp each of fresh rosemary, thyme, parsley, and oregano
1/8 cup extra virgin olive oil
A few shakes of crushed red pepper
Pinch of salt
6 ounces feta cheese, crumbled
2 Tbsp pine nuts, toasted

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

For the “jacket,” in a small bowl, toss together the olives, sun-dried tomatoes, herbs, olive oil, crushed red pepper, and salt. Note: If you’re using dry-packed sun-dried tomatoes, then allow them to rest in warm water for 5 minutes before slicing.

To toast the pinenuts, place in a dry skillet over medium heat for about 1 minute or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Once potatoes are cooked, simply top each one with ¼ of the olive mixture. Sprinkle with feta cheese and toasted pine nuts before serving.

Jacket Potatoes with a Rosemary-Artichoke Cream Sauce
Makes 4 servings.
Print recipe only here.

4 (10-12 ounce) Idaho potatoes, scrubbed

4-5 baby artichokes, outer leaves removed, quartered or ½ of a (14-oz) can of artichoke hearts
1 Tbsp butter
1 cup milk
1 Tbsp flour
1/4 cup grated Parmesan cheese
1-2 Tbsp fresh rosemary, finely chopped
Salt and pepper, to taste

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

If you’re using fresh baby artichokes, then drop the cleaned, quartered artichokes in boiling water for 3 minutes and drain. For canned artichokes, do not boil.

In a small skillet over medium heat, melt butter, then add the boiled or canned artichokes, stirring occasionally, about 2-3 minutes. Add milk and flour, and stir until sauce thickens and begins to bubble, 3-5 minutes. Remove from heat; cool partially. Pour sauce into a blender; blend until smooth and creamy. Return to skillet over low heat. Add the grated Parmesan, rosemary, and salt and pepper; heat through another 3-5 minutes.

Once potatoes are cooked, simply top each one with ¼ of the sauce. Sprinkle with additional chopped rosemary and grated cheese if desired.




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