Pork Loin Chops With Pineapple Relish
- 1 1/2 cups fresh pineapple, chopped
- 1/2 cup sweet onion, chopped
- 2 teaspoons finely chopped fresh serrano chilies, including seeds
- 1 teaspoon thyme, chopped
- 1 teaspoon distilled white vinegar
- 1 teaspoon coriander seed
- 2 boneless pork loin chops (1-inch-thick)
- 2 tablespoons olive oil
- 2 tablespoons dark rum
- Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
- Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Heat oil in a large heavy skillet over medium-high heat until it shimmers, then saute pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
- Transfer pork to plates. Add pineapple mixture and rum to skillet and saute, scraping up brown bits, 1 minute. Serve pork with relish.
fresh pineapple, sweet onion, fresh serrano chilies, thyme, white vinegar, coriander seed, pork loin chops, olive oil, dark rum
Taken from www.food.com/recipe/pork-loin-chops-with-pineapple-relish-502911 (may not work)