Chops with Pineapple and Vinegar Chickpea Rice

O Meu Tempero
Chops with Pineapple and Vinegar Chickpea Rice


  • 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. 1For the rice
  2. 21 c long grain rice
  3. 33 c water
  4. 41 medium onion
  5. 51 small can baked chickpeas , rinsed and drained
  6. 62 tbsp cilantro, chopped
  7. 72 tbsp apple cider vinegar
  8. 8salt
  9. 9olive oil
  10. 10For the rice, heat olive oil in a pan and sauté chopped onion until translucent.
  11. 11Add rice, water and salt.
  12. 12Stir well and bring to a boil.
  13. 13Add cilantro.
  14. 14 Reduce heat, cover and cook until rice is tender and water is absorbed.
  15. 15Season with vinegar and stir in chickpeas.
  16. 16For the salad
  17. 17Arugula
  18. 18Cherry tomatoes, halved
  19. 19Salt
  20. 20Olive oil
  21. 21For the salad, When ready to serve, season arugula and cherry tomatoes with salt and toss with olive oil.
  22. 22For the pork chops, season pork chops with salt and pepper.
  23. 23Heat margarine in a pan and fry pork chops on both sides until browned.
  24. 24Remove from pan and set aside. In the same pan, lightly sauté pineapple and remove from pan.
  25. 25In the same pan, deglaze pan with mustard and white wine, stirring constantly.
  26. 26Pour sauce through a sieve into another pan, add pineapple syrup and boil for 2 minutes.
  27. 27Whisk in cream and season to taste.
  28. 28To serve, arrange pork chops and pineapple slices on a plate.
  29. 29Pour cream sauce over cutlets and pineapple slices.
  30. 30Arrange rice and arugula salad on plate and serve immediately.
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