Prepare Ingredients– Mince the garlic cloves.– Wash and dry the peppers. Cut the bell peppers in half and remove the seeds. Slice the bell peppers into thin slices.– Wash and dry the green onions. Dice the green onion into small pieces.– Remove the parsley leaves from the stem and roughly chop them.– Cut the pineapple into small ½” size chunks.

Preheat oven to 400 degrees F. Line a large baking sheet (with sides) with a silicone baking mat or parchment paper. Set aside for future steps.

Sear the chops – Heat one tablespoon of olive oil in a large skillet over medium-high heat. Place the pork chops in the hot pan and sear on both sides for 1-2 minutes per side. Season each side with salt and pepper.

Bake the chops – Remove the pork chops from the pan and place them on the prepared baking sheet. Bake the chops in the hot oven until they are thoroughly cooked. This step should take between 10 to 15 minutes, depending on the oven. ( Check for doneness after cooking for 10 minutes. )

Create the sauce – Add the vinegar, syrup, garlic, rosemary, and pepper flakes into a small saucepan over medium heat. Cook the mixture for about 5 minutes or until the mixture begins to thicken. Then reduce heat to a low simmer and continue to cook until ready to serve. Stir this mixture occasionally while it is simmering.

While the sauce is cooking add the additional tablespoon of olive oil and sliced peppers to the pan used to sear the chops. Turn the pan to medium-high heat. Season with salt and pepper. Cook, stirring occasionally until the peppers soften. Cook the peppers for 6 to 8 minutes.

After the peppers soften and have cooked for at least 6 minutes, add pineapple and cook for another 3 minutes. Stir in the green onion and parsley. Remove the pan from the heat and set aside.

Remove the pork chops from the oven. Cover the chops loosely and allow them to rest for 3 minutes.

Plate the pork chops. Pour the glaze over the chops and serve the peppers and pineapple alongside.