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Pork Chops with Pineapple 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 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.