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