One of the first dinner recipes I learned to cook was pineapple pork chops and rice. I found the original recipe at Cooks.com. If you'll excuse the florescent lighting in my kitchen, I will show you how easy these are to make.
The original recipe calls for butter, but at some point I substituted olive oil, and have been sticking with that ever since. I just pour a little bit in the bottom of the pan, like you would to saute up veggies or something.
Next, have your husband trim any excess fat from the pork chops. Put them in the skillet with the olive oil and season both sides with salt and pepper.
Brown them well on both sides.
The original recipe calls only for a 8 ounce can of crushed pineapple. But my husband decided he preferred chunks, and I like a lot of that sweet pineapple flavor - so I just dump the whole can in!
Reduce the heat at this point, and cover and simmer until the pork chops are tender. It will take about 20 minutes, and I usually flip them over about half-way through just to make sure they aren't getting to brown on the bottom.
You are supposed to add water at this point - but I had so much pineapple juice in there I didn't.
Bring the liquid to a boil and grab your box of Minute Rice. Pour it in until it looks like the rice will soak up all the liquid. (Originally it was 1 cup water, 1 1/2 cups Minute Rice and also 3/4 tsp salt, which I seem to have forgotten.)
Skootch it all around so the rice can touch the liquid, then cover it and remove it from the heat and let it stand for five minutes.
Dish it out for a tasty, hot, one-skillet meal.