3 T. EVOO
4 (1-1/2 in. thick) boneless center-cut pork chops
salt
fresh ground pepper
1 large red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, cored, seeded and chopped
1 jalapeno pepper, seeds removed, finely chopped
1 (8 oz.) can pineapple chungs in juice
1/2 C. chicken stock or broth
1/4 C. fresh flat leaf parlsey, chopped
Preheat oven to 375.
Heat a large skillet over medium-high heat to high heat with 2 T. EVOO. Season the chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8-10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminium foil, for a few minutes.
While the chops are in the oven, return the skillet to medium-high heat and add the remaining tablespoon EVOO. Add the onions, garlic, bell peppers, jalapenos, salt and pepper and cook for 3-4 minutes or until the veggies start to wilt. Add the chunked pineapple and its juice and the chicken stock. Continue to cook the sauce for 3-4 minutes. Add the parsley and stir to combine, then pour the sweet and spicy pineapple sauce over the pork chops.