Make your pineapple salsa by combining the crushed pineapple, cilantro, 2/3 of the shallots, and lime juice. Store in an airtight container in the fridge until ready to use.
Make your honey glaze by combining the pineapple juice, remaining 1/3 of the diced shallots, and honey. Set aside.
Preheat a large, deep skillet over med-high heat with the 1/2 tablespoon of olive oil.
Season your pork chops with salt & pepper to taste. Add them to hot skillet and cook for about 3-4 minutes on each side.
Remove pork chops from the skillet onto a plate and set aside. Add your snap peas to the skillet. Sauté them until your desired doneness (I did about 4 minutes).
Add your pork chops back in and pour your glaze on top. Let simmer for 5 minutes.
Serve over rice of your choice (I made a cilantro lime rice with Jasmine rice) and the pineapple salsa. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.