Chops With Pineapple And Vinegar Chickpea Rice

1. 1

   For the rice

2. 2

   1 c long grain rice

3. 3

   3 c water

4. 4

   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.

* Per serving · 4 servings · Values may vary.