4 pork loin chops

½ pineapple, peeled, cored and ‘eyes’ removed, sliced

2 tablespoons neutral oil

Sea salt and freshly ground black pepper

Baby rocket leaves, to serve

2 tablespoons olive oil

1 tablespoon white-wine vinegar

Sea salt and freshly ground black pepper, to serve

40 g butter

2 cloves garlic, crushed

2 tablespoons pineapple juice

2 tablespoons dark rum

2 tablespoons tomato sauce

1 tablespoon lemon juice

½ cup (110 g) brown sugar

Large pinch dried chilli flakes, or more to taste

Freshly ground black pepper

1. To make the glaze, melt the butter in a small saucepan, then add the garlic and cook for 2 minutes over low heat without allowing it to brown. Add all the other ingredients, bring to the boil, and simmer over low heat for a couple of minutes then remove from the heat and set aside.

2. Brush both sides of the pork chops and pineapple slices with the oil.

3. Place the chops on a preheated fl at grillplate, seasoning with a little salt and pepper, and cook over high heat for 2 minutes. Turn the chops after 1 minute, when the second side is half done, and transfer to the chargrill along with the pineapple slices.

4. Brush the pork and the pineapple with the rest of the glaze on both sides, and cook for another 5 minutes or so on each side, allowing them to brown.

5. To make the salad dressing, mix all the ingredients together in a large salad bowl. Toss through the rocket, mixing well.

6. Transfer the pork and pineapple to plates and serve with the rocket.