Pork chops with pineapple and rice from Martha Stewart's "Everyday Food" magazine is a good recipe that is easy to make. Thick, bone-in chops are covered with a topping made from pineapple, jalapeño and soy sauce.
To make pork chops with pineapple and rice, remove peel and core a pineapple and cut it into 1/2 inch pieces. Cook 1 cup of long grain white rice according to the package instructions. Meanwhile, heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Season four bone-in pork chops with coarse salt and ground black pepper. Add the chops to the skillet and cook them for approximately seven minutes per side until they are done. Remove the chops to a plate and tent them with foil to keep them warm.
Reduce the heat to medium, then add the pineapple and one small diced jalapeño. Stir and cook until the pineapple is tender, or for approximately two minutes. Remove the pan from the heat and stir in 1 tablespoon of soy sauce. Place a serving of rice on each of four plates, then put a chop on each one. Top the pork chops with the pineapple mixture and some fresh cilantro leaves, then serve. Add a pinch of coriander or cayenne to the water while the rice is cooking for some extra spiciness.