For the chops:
2 Center cut Pork Chops
2 tbsp Borsari Orange-Ginger Seasoned Salt
1 tbsp Pimenton de la Vera Piccante
2 thick cut pineapple rings (fresh)
For the salad:
Handful of each of Rinsed Belgian Endive, Red Cabbage and Dandelion greens.
2 Tbsp Marcona almonds
3oz Cacio di Fossa
1/2 Avocado peeled and thinly sliced
For the dressing:
Equal parts Avocado Oil, Sangiovese Verjuice and De Nigris Frutatti with Fig.
Pinch of sea salt, black pepper and herbes de Provence.
Generously season chops and massage in dry rub. Season Pineapple rings with Pimenton. Grill both on barbecue, chops in the center. When the chops are nearly done to your liking, switch them out with the pineapple, which now in the center will char nicely.
Toss all the salad ingredients except the avocado. Gently whip dressing together and dress the salad.
Plate the chops with pineapple and top salad with avocado. Serve immediatly with an Albarino or Viognier.