Pan-Fried Pork Chops with Pomegranate and Fennel Salsa

1 lb fennel bulb, stalks cut off and discarded
3 tablespoons vegetable oil
1 cup pomegranate seeds
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon seasoned rice vinegar
2 teaspoons honey
1/4 teaspoon salt
4 (1/2 to 3/4 inch-thick) pork chops

Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice.
Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat,
stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in
pomegranate seeds, scallions, cilantro, vinegar, honey and salt.
Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon
oil in skillet over moderately high heat until hot but not smoking, then saute
chops until deep golden and just cooked through, 4 to 5 minutes on each side.
Transfer chops to plates and let stand, loosely covered, 5 minutes.
Serve chops topped with salsa.

Makes 4 servings.

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