1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon fresh cilantro, chopped
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum
Toss together pineapple, onion, thyme, vinegar, cilantro, and 1/4 teaspoon salt. (I also added one shake of ground red pepper.)
Pat pork dry; sprinkle with 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.
Labels: Main Dishes
