Hawaiian Pork Chops

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• 2 pounds thick-cut pork chops (about 4 chops)
  Ingredient note

  Source: 1 ½-2 pounds thick-cut pork chops (about 4 chops); upper source range endpoint used for shopping.
• ¾ teaspoon salt
  Ingredient note

  Source: ¾ teaspoon salt
• ½ teaspoon ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
  Ingredient note

  Source: 1 tablespoon vegetable oil
• 1 ½ cups pineapple juice
  Ingredient note

  Source: 1 ½ cups pineapple juice
• ¾ cup packed brown sugar
  Ingredient note

  Source: ¾ cup packed brown sugar
• ½ cup low-sodium soy sauce
  Ingredient note

  Source: ½ cup low-sodium soy sauce
• 4 teaspoons cornstarch
  Ingredient note

  Source: 4 teaspoons cornstarch
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• 15 ounce pineapple slices
  Ingredient note

  Source: 1 (15-ounce) can pineapple slices
• 1 cup chopped red bell pepper (about 1 medium bell pepper cut into 1-inch pieces)
  Ingredient note

  Source: 1 cup chopped red bell pepper (about 1 medium bell pepper cut into 1-inch pieces)
• 1 cup chopped green bell pepper (about 1 medium bell pepper cut into 1-inch pieces)
  Ingredient note

  Source: 1 cup chopped green bell pepper (about 1 medium bell pepper cut into 1-inch pieces)
• ½ cup chopped red onion (about ½ medium onion cut into 1-inch pieces)
  Ingredient note

  Source: ½ cup chopped red onion (about ½ medium onion cut into 1-inch pieces)

1. Season 1 ½-2 pounds thick-cut pork chops on both sides with ¾ teaspoon salt and ½ teaspoon ground black pepper.
2. Heat a large 14-inch skillet over medium-high heat, then add 1 tablespoon vegetable oil and the pork chops. Cook for 3 minutes, then flip and cook for an additional 3 minutes. Remove the pork chops to a plate and set aside.
3. Whisk 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup low-sodium soy sauce, 4 teaspoons cornstarch, and 2 teaspoons minced garlic together in a medium bowl.
4. Add the sauce to the skillet and bring to a simmer over medium heat. Cook for 5 minutes, until it begins to thicken.
5. Add the pork chops back to the skillet, then nestle 1 (15-ounce) can pineapple slices, 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, and ½ cup chopped red onion around the pork chops. Cook over medium heat for 10-12 minutes, until the internal temperature of the pork chops reaches 145 degrees Fahrenheit and the sauce becomes thick enough to coat them.