Pan Seared Pork Chops with Pear & Pomegranate Salsa

Since I 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. Hubby and I were having a 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. 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 compromise, I put some of the pears I had recently purchased in the basket and waited. Two 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! This salsa was EXCELLENT on the seared pork chops. They 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! 

Pan Seared Pork with Pear & Pomegranate Salsa
4-4oz. Boneless Center Cut Pork Loin Chops, fat trimmed
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Fresh Rosemary, chopped
Prepared Pear and Pomegranate Salsa, recipe below

Directions:
1. Heat a nonstick large saute pan over medium heat and add the oil. 
2. Pat some of the fresh rosemary on each pork chop, then add to the pan. 
3. Cook 5-7 minutes per side, depending on the thickness so that they get a caramelized color. 
4. Remove from the pan and place in an oven safe baking dish to finish off the cooking in a 350 degree oven. Pork is done when it has reached optimal internal temperature. Cooking times may vary depending on the thickness and your personal preference, but check after 10 minutes. 
5. Top with prepared salsa. Serves 4. 

*Nutritional Information per Serving: Calories 331, Carbs 21g, Fat 11.3g, Protein 36g, Fiber 2.8g, Sugar 15.6g

Pear & Pomegranate Salsa
2 Bosc Pears, peeled, seeded and diced small
1 Pomegranate, seeds only 
1/2 Lemon, juice only
1 tbsp. Shallots, minced
1 tsp. Granulated Sugar
2 tsp. Rosemary, chopped
1/2 tsp. Kosher Salt

Directions:
1. Mix all ingredients together in a bowl. 
Serves 4. 

*Nutritional Information per Serving: Calories 81, Carbs 21g, Fat .2g, Protein .7g, Fiber 2.8g, Sugar 15.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.