SMOKED PORK CHOPS WITH PINEAPPLE-ROSEMARY SAUCE

Steps:

• 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.
• Pour purée into a dampened-cheesecloth-lined sieve set over a bowl. Drain until you have 1 cup juice, about 30 minutes.
• Boil juice in a small skillet over moderately high heat until reduced to about 1/4 cup, 10 to 14 minutes.
• 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.
• Pat chops dry. Sprinkle with pepper.
• 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.
• 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.