Pork chops with coconut rum and caramelized pineapple sauce

This recipe and I have quite a history. Back in grad school our cooking consisted of slicing up random pieces of meat, searing them in a frying pan, then adding some peppers, onions, BBQ sauce, hot sauce and whatever dried spices we had around. This was served with rice or possibly stuffed in a pita. It was the perfect meal, infinitely customizable, fast and tasty. Then one day, we found this recipe. There was pork (the greatest of the meats), alcohol (the greatest of the liquids) and pineapple (the greatest of the fruits - except mango, but that's another recipe). Oh yeah, and fire! My roommate and I had several incidents involving fire, most notably when he dropped a frozen bag of onion rings into an over-filled deep fryer. (We spent the rest of the summer attempting to cover up smoke damage on the ceiling.) Anyway, back to the recipe at hand.

First, season the pork and sear in peanut oil until golden brown on both sides.

The pineapple is quickly caramelized in brown butter, then simmered with brown sugar, shallots and garlic. After lighting up the coconut rum, chicken stock is added and the mixture is simmered and reduced to a glaze.

Caramelized pineapple extreme closeup!

Finally, the tomato, lime juice, butter and hot sauce are added, and the pork topped with the sauce.

Pork Chops with Coconut Rum and Caramelized Pineapple Sauce
From Foodnetwork.com
Serves 4

4 pork chops
1/4 cup peanut oil
4 to 6 Tbsp unsalted butter
1 1/2 cups pineapple, medium dice
2 Tbsp brown sugar
2 Tbsp minced shallot
1/2 cup coconut rum
1 cup chicken stock
2 Tbsp cilantro, chopped
1 tsp chopped garlic
1 to 2 Tbsp lime juice
1 small tomato, seeded and diced
Hot sauce, to taste

Heat peanut oil in skillet over medium-high heat. Season pork chops with salt and pepper. Sear chops until golden brown on both sides. If not cooked through, cook at 450 until done. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Remove from heat, add rum and flambe (or, if you are too scared for this, return to the heat and simmer off the alcohol for a few minutes). When the flames die down, add chicken stock, bring to a simmer and reduce liquid by one half. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.