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

　　

Ingredients

Makes 2 servings

　　1 pineapple (labeled "extra sweet"), peeled (reserving rind), quartered, and cored

　　1/4 cup olive oil

　　1 (4-inch) sprig fresh rosemary

　　1 large garlic clove, smashed

　　2 teaspoons fresh lemon juice

　　1/8 teaspoon salt

　　2 (6- to 8-oz) fully cooked smoked pork chops

　　1 rounded 1/4 teaspoon black pepper

　　

Special Equipment

cheesecloth

　　

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.