Chops with Pineapple and Vinegar Chickpea Rice

O Meu Tempero


  • 4 bone-in pork chops (pork)
  • 4 slices pineapple (fresh or canned)
  • 60 grams margarine
  • 1 cup white wine
  • 1 cup pineapple syrup (from can)
  • 200 milliliters cream
  • 1 teaspoon mustard
  • salt (to taste)
  • pepper (to taste)


  1. For the rice
  2. 1 c long grain rice
  3. 3 c water
  4. 1 medium onion
  5. 1 small can baked chickpeas , rinsed and drained
  6. 2 tbsp cilantro, chopped
  7. 2 tbsp apple cider vinegar
  8. salt
  9. olive oil
  10. For the rice, heat olive oil in a pan and sauté chopped onion until translucent.
  11. Add rice, water and salt.
  12. Stir well and bring to a boil.
  13. Add cilantro.
  14. Reduce heat, cover and cook until rice is tender and water is absorbed.
  15. Season with vinegar and stir in chickpeas.
  16. For the salad
  17. Arugula
  18. Cherry tomatoes, halved
  19. Salt
  20. Olive oil
  21. For the salad, When ready to serve, season arugula and cherry tomatoes with salt and toss with olive oil.
  22. For the pork chops, season pork chops with salt and pepper.
  23. Heat margarine in a pan and fry pork chops on both sides until browned.
  24. Remove from pan and set aside. In the same pan, lightly sauté pineapple and remove from pan.
  25. In the same pan, deglaze pan with mustard and white wine, stirring constantly.
  26. Pour sauce through a sieve into another pan, add pineapple syrup and boil for 2 minutes.
  27. Whisk in cream and season to taste.
  28. To serve, arrange pork chops and pineapple slices on a plate.
  29. Pour cream sauce over cutlets and pineapple slices.
  30. Arrange rice and arugula salad on plate and serve immediately.
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