Natural pork cutlets with pineapple relish

Ingredients:

• 8 thin natural pork chops on the bone (1 - 1.2 kg)
• Half a red onion, thinly sliced
• 2 cups chopped fresh pineapple
• 1 tbsp freshly squeezed lime juice
• 2 tsp creamy peanut butter
• 2 teaspoons fish sauce
• 1/2 jalapeño, finely chopped (remove seeds to reduce heat)
• Half a cucumber, thinly sliced
• 3 tablespoons of vegetable oil

Preparation:

1. Soak the onion in a bowl of cold water for about 10 minutes. Meanwhile, puree 3/4 cup of pineapple with lime juice, peanut butter, fish sauce, and jalapeño until smooth. In a bowl, combine the cucumber with the remaining 1 1/4 cups of pineapple, then add the pineapple sauce and stir. Season with salt and pepper to taste.
2. Pat the pork chops dry and season with salt and black pepper. Heat a large skillet over high heat, then add 1 tablespoon of vegetable oil. Place 3 chops in the skillet and cook until golden brown on one side, about 3 minutes; flip and cook for another 1-2 minutes. Transfer the fried pork to a plate and cover loosely with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons of vegetable oil if needed.
3. Drain the onions and add to the pineapple relish. Serve with the roast pork.