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1
Cook rice according to package instructions.
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2
Set aside.
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3
Grill or saute pineapple spears until they have good marks/color on the outside.
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4
Slice, then set aside.
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5
(Note: soak wooden skewers in water for a few hours first.)
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6
Heat butter and oil over medium high heat, then add the pork chops to the pan.
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7
Saute on both sides until they have nice color.
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8
Throw in the sliced onions and work them into the crevices between the chops.
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9
Shake the pan and move the onions around and let them cook for a good couple of minutes.
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10
When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce.
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11
Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker.
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12
Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds.
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13
Pour it over the pork chops.
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14
Set aside.
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15
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat.
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16
Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit.
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17
Add peas, pimentos, and a couple of tablespoons (additional) soy sauce.
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18
Add cooked rice and stir it around to cook for a couple of minutes.
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19
To serve, pile rice on a plate, then top with a pork chops and onions from the sauce.
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20
Drizzle a little bit of sauce over the top.
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21
Divine!
