Marinade:
In a bowl, mix together soy sauce, honey, apple cider vinegar, minced garlic, salt and pepper to taste.
Pour half of this mixture over the pork chops and let it marinate in the refrigerator for at least 30 minutes (ideally let it marinate for 1-2 hours).
Preparing the chops:
Heat a large skillet over medium heat and add a little olive oil.
Remove the pork chops from the marinade and cook in the hot skillet for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chops and reserve.
Pineapple Preparation:
In the same pan, add the pineapple slices (reserving the juice) and cook about 2 minutes on each side, or until lightly caramelized.

Soak:
Add the remaining marinade and pineapple juice to the pan.
Let the sauce boil over medium heat for a few minutes until it has reduced and slightly thickened.
Serve:
Serve the pork chops with the caramelized pineapple slices and marinade on top.
Serve with white rice or a fresh salad

Marinade:
In a bowl, mix together soy sauce, honey, apple cider vinegar, minced garlic, salt and pepper to taste.
Pour half of this mixture over the pork chops and let it marinate in the refrigerator for at least 30 minutes (ideally let it marinate for 1-2 hours).
Preparing the chops:
Heat a large skillet over medium heat and add a little olive oil.
Remove the pork chops from the marinade and cook in the hot skillet for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chops and reserve.
Pineapple Preparation:
In the same pan, add the pineapple slices (reserving the juice) and cook about 2 minutes on each side, or until lightly caramelized.

Soak:
Add the remaining marinade and pineapple juice to the pan.
Let the sauce boil over medium heat for a few minutes until it has reduced and slightly thickened.
Serve:
Serve the pork chops with the caramelized pineapple slices and marinade on top.
Serve with white rice or a fresh salad