- 3 Bone-in Pork Chops
- Salt and Pepper, for seasoning the chops
- 1/2 Tbsp. Olive Oil
- 20oz. Can of Pineapple Chunks, drained (you can use fresh pineapple too)
- 1/4 Cup Coconut Aminos
Season your chops on both sides with salt and pepper.
In a large pan, heat the olive oil and brown the chops on both sides over medium-high heat. Remove them and set them aside.
Add your pineapple chunks and coconut aminos into the same pan and let them cook up until they simmer.
Reduce the heat to about medium and place the chops back into the pan right on top of the pineapple chunks. Let them simmer until the juices run clear.