Pork Loin Chops with Pineapple Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 2 tablespoons olive oil
- 1 teaspoon distilled white vinegar
- 2 tablespoons dark rum
- 1 teaspoon coriander seeds
- 1 1/2 cups chopped fresh pineapple
- 1/2 cup chopped sweet onion
- 1 teaspoon chopped thyme
Preparation 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. Per serving: 408 calories, 18g fat (3g saturated), 74mg cholesterol, 1243mg sodium, 21g carbohydrates, 3g fiber, 36g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
Preparation 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. Per serving: 408 calories, 18g fat (3g saturated), 74mg cholesterol, 1243mg sodium, 21g carbohydrates, 3g fiber, 36g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
