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The tropical relish that tops these chops is a nod to the Caribbean climes and palm-tree breezes that are the stuff Jimmy Buffett songs are practically made of—a veritable paradise in this dish for two. From Epicurious.
- 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 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.