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1
Put aside one fourth of pineapple for another use.
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2
Cut enough of remainder into 1/4-inch dice to measure 1/2 cup and reserve the rest.
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3
Squeeze juice from reserved rind with your hands into a blender.
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4
Cut reserved pineapple into 1-inch chunks and puree with juice in blender at high speed until very smooth, about 1 minute.
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5
Pour puree into a dampened-cheesecloth-lined sieve set over a bowl.
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6
Drain until you have 1 cup juice, about 30 minutes.
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7
Boil juice in a small skillet over moderately high heat until reduced to about 1/4 cup, 10 to 14 minutes.
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8
Meanwhile, cook oil, rosemary sprig, and garlic in a small heavy saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes.
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9
Discard rosemary and garlic and transfer 1 tablespoon oil to a 10-inch heavy skillet.
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10
Whisk remaining oil into reduced juice and stir in diced pineapple, lemon juice, and salt.
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11
Pat chops dry.
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12
Sprinkle with pepper.
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13
Heat oil in skillet over moderately high heat until hot but not smoking, then saute chops, turning once, until browned and heated through, about 5 minutes.
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14
Transfer to a platter and keep warm.
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15
Discard fat from skillet, then add pineapple sauce and bring to a boil over moderate heat, scraping up any brown bits.
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16
Pour sauce over chops.
