Entrées,  Recipes

Pork Loin Chops with Pineapple Relish

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 1/2 cups chopped fresh pineapple
1/2 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 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 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *