Active Time

　　25 min

　　Total Time

　　25 min

　　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.

　　

Ingredients

Makes 2 servings

　　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

　　

Step 1

Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

　　

Nutrition Per Serving

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](http://www.nutritiondata.com/facts-C00022Porkqq0Loinqq0Chopsqq0withqq0Pineappleqq0Relish-00o20eL-02Q20WZ-03E22g5-00o303E-01c203W-01c302x-03E308D-01c20zy-01c41rW-00420n3-01D403U.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Nutrition Data