Inside the leathery shell, clusters of pomegranate seeds shine like ruby prisms. Botanically speaking, pomegranate seeds are arils, edible juice sacs that contain a tiny seed. Most often they are referred to as seeds, but however dubbed, they are delicious and versatile featured in both sweet and savory dishes.

Used in a tasty relish with fennel, honey, and vinegar, the ruby-tinted mix is delicious served over pan-fried pork chops. It is also delicious atop lamb chops, salmon fillets or grilled chicken breasts.

Pork Chops with Pomegranate Relish

 Yield: 4 servings

INGREDIENTS

2 small fresh fennel bulbs (sometimes labeled sweet anise), stalks cut off, fernlike leaves reserved

3 tablespoons olive oil or vegetable oil, divided use

1/4 cup finely diced red onion

2 teaspoons honey

1 teaspoon seasoned rice vinegar

1/2 teaspoon cider vinegar

1 cup pomegranate seeds

2 tablespoon chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

Salt and freshly ground black pepper, to taste

4 (1/2- to 3/4-inch-thick) pork chops, patted dry

DIRECTIONS

1. Trim fennel at base, cutting off any brown area. Cut in half and core. Roughly chop into 1/4-inch pieces.

2. Heat 2 tablespoons oil on high heat in medium skillet. Add fennel and toss to coat with oil. Reduce heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Add the red onion; toss. Cook for 1 to 2 minutes, or until fennel starts to soften. Transfer mixture to medium bowl.

3. Stir in honey and vinegars. Add pomegranate seeds, cilantro, parsley, salt and pepper. Set relish aside.

4. Season chops with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Add chops; cook until just cooked through, browning well about 4 to 5 minutes on each side.

4. Serve chops topped with relish.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

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