- 2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice
- 1/4 cup finely chopped sweet onion
- 1 teaspoon finely grated peeled fresh ginger
- 1 small fresh jalapeño chile, seeded and minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 4 (1-inch-thick) loin lamb chops
- 2 teaspoons olive oil
- Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
- Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
- Serve lamb chops with persimmon chutney.