Instructions

1. Add 2 tablespoons of the oil to a large skillet (big enough to hold all 6 of the pork chops) over medium heat.  Season the pork chops on both sides with salt, black pepper and garlic powder (A light dusting on both sides) and then add the to the skillet in a single layer. Brown the chops for 2-3 minutes on each side and then place them on a plate and over with foil.
2. Add the remaining tablespoon of oil to the skillet and then add the garlic and ginger. Stir and cook for 30 seconds. Add the pineapple juice to the skillet to help deglaze the pan. Next add the soy sauce, ketchup and brown sugar and whisk to combine. Simmer over low heat for 2-3 minutes.
3. Mix the cornstarch with 1 teaspoon of water and then slowly drizzle into the sauce while whisking. Let the sauce simmer for 30 seconds to thicken, then add the pork chops back to the pan, tossing in the sauce.
4. Top each pork chop with a pineapple slice (you can also spoon some sauce over the pineapple) and then cover and simmer for 5-7 minutes until the pork is cooked through. ,the internal temperature of the pork should reach 145 degrees. If you don’t have a meat thermometer, the pork should be just cooked through to a white color (a slight tinge of pink in the center is OK).
5. Garnish with chopped, fresh parsley if desired.