Pair this tropical inspired dish with a side of black beans and rice and maybe a Rum drink.
Preheat oven to 450 degrees F.
Heat skillet to medium-high heat.
Season pork chops liberally with salt & pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan & put in a preheated 450-degree oven for 6-8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until the edges start to caramelize. Add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer.
Next add rum* and flambé ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by ½. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.
*Note: Dont pour from bottle over open flame. Pour from a measuring cup.