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. 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 saute 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 saute 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.

pork, pineapple, margarine, white wine, pineapple syrup, milliliters cream, mustard, salt, pepper

Taken from www.yummly.com/recipe/Chops-with-Pineapple-and-Vinegar-Chickpea-Rice-2055673 (may not work)