2. Heat a large skillet over medium-high heat to
high heat with 2 Tbsp of EVOO. Season the pork chops with salt and
pepper. Place the chops in the skillet and sear for about 2 minutes on
each side to caramelize.
3. Transfer the chops to a rimmed cookie sheet
and place in the oven to finish off, 8 to 10 minutes, until the meat is
firm to the touch but not tough. Remove from the oven and let them rest,
covered with a piece of foil, for a few minutes.
4. While the chops
are in the oven, return the skillet to medium-high heat and add the
remaining Tbsp of EVOO. Add the onions, garlic, peppers, jalapenos, salt,
and pepper and cook for 3-4 minutes or until the veggies start to wilt. Add the
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 sauce over the chops and serve.