Taste of the Carribean
I give this one a 2.5 out of 5. The sweetness of the pineapple went really nice with the spice of the pepper, but I wish there was more bulk to the relish. Maybe a glaze of some sorts? Still, it was a nice light zingy dish. We got to use the bottle of Rum that we purchased in Jamaica, so that made for a nice flashback.
Speaking of flashback...Lets dig up some 6 month prego Jamaica vacation pics...
Okay, flashback over. Back to the recipe.
Pork Loin Chops with Pineapple and Serrano Pepper Relish
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.