This was a delicious and refreshing meal. It was pretty easy to throw together, and the spiciness of the relish was just right. The chops were incredibly tender and juicy. I served it over rice, and drizzled some of the pan juices over the rice. Yum!
Pork Loin Chops with Pineapple Relish
Gourmet May 2008
1 ½ cups chopped fresh pineapple
½ cup chopped sweet onion
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon coriander seeds
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum
Toss together pineapple, onion, chile, thyme, vinegar, and ¼ 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, ¾ teaspoon salt, and ½ teaspoon pepper.
Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté 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 sauté, scraping up brown bits, 1 minute. Serve pork with relish.
MacGourmet Rating: 4 Stars