We don't recommend doubling the sauce ingredients if you're cooking for more than two people — the sauce will lose its intensity. Instead, you may want to make two batches.
Active time: 35 min Start to finish: 1 1/4 hr
Recipe information
Yield
Makes 2 servings
Ingredients
Special Equipment
Preparation
Step 1
Put aside one fourth of pineapple for another use. Cut enough of remainder into 1/4-inch dice to measure 1/2 cup and reserve the rest. Squeeze juice from reserved rind with your hands into a blender. Cut reserved pineapple into 1-inch chunks and purée with juice in blender at high speed until very smooth, about 1 minute.
Step 2
Pour purée into a dampened-cheesecloth-lined sieve set over a bowl. Drain until you have 1 cup juice, about 30 minutes.
Step 3
Boil juice in a small skillet over moderately high heat until reduced to about 1/4 cup, 10 to 14 minutes.
Step 4
Meanwhile, cook oil, rosemary sprig, and garlic in a small heavy saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes. Discard rosemary and garlic and transfer 1 tablespoon oil to a 10-inch heavy skillet. Whisk remaining oil into reduced juice and stir in diced pineapple, lemon juice, and salt.
Step 5
Pat chops dry. Sprinkle with pepper.
Step 6
Heat oil in skillet over moderately high heat until hot but not smoking, then sauté chops, turning once, until browned and heated through, about 5 minutes. Transfer to a platter and keep warm.
Step 7
Discard fat from skillet, then add pineapple sauce and bring to a boil over moderate heat, scraping up any brown bits. Pour sauce over chops.
