This recipe is ridiculously delicious and easy! Packed with tropical, spicy flavors, it can be beautifully presented for a dinner party, or whipped up fairly quickly for a busy weeknight.
Coat the bottom of a medium-sized saucepan with the oil and place it over medium heat. Add the onions and garlic and cook until the onions are soft and caramelized, stirring every so often -- 10 to 15 minutes.
Drizzle both the pork chops and the pineapple slices with grapeseed oil, being sure both sides are well coated.
Turn the pork chops over when the bottoms are well marked from the grill, about 2 minutes. Then turn the heat to low, cover loosely with foil, and let them finish cooking just until the pork is cooked through, about 8 minutes. (The pineapple slices should grill for about 3 minutes per side. Remove them from the grill when they're done, while you continue to cook the pork.)
On a large serving platter, or on individual serving plates, place each pork chop on top of 2 of the grilled pineapple slices.
Garnish with cilantro and serve!
The chili paste measurement is a suggested amount -- use as much as you'd like, depending on how much heat you want. My favorite is Sambal Oelek, and I always have a jar at the ready.