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For the rice
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1 c long grain rice
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3 c water
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1 medium onion
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1 small can baked chickpeas , rinsed and drained
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2 tbsp cilantro, chopped
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2 tbsp apple cider vinegar
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salt
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olive oil
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For the rice, heat olive oil in a pan and saute chopped onion until translucent.
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Add rice, water and salt.
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Stir well and bring to a boil.
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Add cilantro.
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Reduce heat, cover and cook until rice is tender and water is absorbed.
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Season with vinegar and stir in chickpeas.
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For the salad
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Arugula
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Cherry tomatoes, halved
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Salt
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Olive oil
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For the salad, When ready to serve, season arugula and cherry tomatoes with salt and toss with olive oil.
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For the pork chops, season pork chops with salt and pepper.
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Heat margarine in a pan and fry pork chops on both sides until browned.
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Remove from pan and set aside. In the same pan, lightly saute pineapple and remove from pan.
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In the same pan, deglaze pan with mustard and white wine, stirring constantly.
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Pour sauce through a sieve into another pan, add pineapple syrup and boil for 2 minutes.
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Whisk in cream and season to taste.
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To serve, arrange pork chops and pineapple slices on a plate.
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Pour cream sauce over cutlets and pineapple slices.
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Arrange rice and arugula salad on plate and serve immediately.
