Recipes
Pork loin chops with date & tomato relish
25
mins of preparation + 24
cooking time
2
servings
Ingredients
- 1 package (3) duBreton Boneless Loin Chops, Centre Cut
- Fresh cracked salt and pepper
- 3 large tomatoes, roughly chopped
- 3-1/2 oz. (100 g) seeded dates, rough chopped
- 1/4 cup (50 g/60mL) brown sugar
- 1/4 cup (60mL) red wine vinegar
- 1 cinnamon stick
- 4 bird’s eye chilies (Thai chilies), thinly sliced, divided
- 2 cups (500mL) of water
- 1 Tbsp. (15mL) olive oil
- 3 Tbsp. (45mL) sesame seeds
- Fresh cilantro, for garnish
Preparations
- Season pork generously with salt and pepper and allow it to come to room temperature, approximately 20 minutes.
- In a medium pot, covered, over high heat, prepare relish by cooking tomatoes, dates, sugar, vinegar, cinnamon stick, half of the chilies and water until mixture comes to a boil. Reduce heat, crack lid and simmer for 20 minutes, or until tomatoes and dates have broken down and mixture has thickened. Remove cinnamon stick from relish.
- Heat olive oil in a frying pan over medium-high heat until oil begins to smoke slightly. Add pork and cook for 4 minutes per side. Use a pair of tongs to sear the edges of the pork. Remove to plate or serving dish and let rest.
- In a separate frying pan, toast sesame seeds until golden brown. Stir sesame seeds into relish.
- Top pork with relish. Garnish with cilantro and chilies to taste.