Method

• 1.
  Arrange the pork chops in a single layer in a non-reactive dish. Combine pineapple juice, vinegar, treacle, garlic and jalapeño in a bowl, stirring to dissolve the treacle, then pour over the pork. Turn pork over in marinade to completely coat, then cover with plastic wrap and chill for 3 hours or overnight to marinate.

• 2.
  Preheat the oven to 200°C. Remove pork from marinade and bring to room temperature. Transfer marinade to a saucepan over medium heat and bring to a simmer. Cook, swirling pan and watching carefully (the treacle can burn quickly), for 5-6 minutes or until thick and reduced.
• 3.
  Season pork chops with salt. Heat oil in an ovenproof frypan over medium-high heat. Add pork and cook for 2-3 minutes each side or until lightly caramelised. Transfer pork to oven and cook for 10-12 minutes or until cooked through. Pour reduced marinade over pork, then rest for 10 minutes before serving.