• 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

1. Season pork generously with salt and pepper and allow it to come to room temperature, approximately 20 minutes.
2. 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.
3. 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.
4. In a separate frying pan, toast sesame seeds until golden brown. Stir sesame seeds into relish.
5. Top pork with relish. Garnish with cilantro and chilies to taste.

Leftover relish will keep up to one week in the refrigerator.