Ingredients

• 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

Instructions

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

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.

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.

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