Preheat the oven to 200˚F. Heat 1 Tbsp. of the oil in large non-stick skillet set over medium-high heat. Cook the pineapple rings for 1 minute per side, or until hot and lightly browned. Transfer the pineapple rings to a baking sheet and keep warm in the oven.
Season the chops with salt and pepper. Set the skillet back over medium-high heat and add the remaining 2 Tbsp. oil. When hot, add the chops and cook 3 to 4 minutes per side, or until cooked through with just a hint of pink in the middle. Transfer the pork to the baking sheet with the pineapple and keep warm in the oven.
Drain excess fat from the skillet, and then add the remaining ingredients. Bring to a simmer and cook 1 to 2 minutes, until a lightly thickened sauce forms.
Set a pineapple ring on each of 4 plates. Set two chops on each pineapple ring, spoon over the sauce and serve.
Peeled and ready to slice fresh pineapple is available in our Produce Department. Mildly spicy, Thai-style sweet chili sauce is sold in our ethnic foods aisle.
Options: Instead of pork chops, try making this recipe with eight boneless, skinless chicken thighs. Cooking time and technique remains the same.