Mix the oil, ground paprika, salt and lime juice in a large shallow dish. Pat the pork chops dry and add them to the marinade. Allow them to sit for at least 15 minutes, or up to overnight (see recipe notes).
In the meantime, heat a large skillet over medium heat. Cook the pineapple rings for 2-3 minutes on either side, or until starting to brown and caramelize. Remove them from the skillet and set them aside on a plate.
Once the pork chops are done marinating, cook them in the hot skillet over medium-high heat for about 5 minutes per side or until they're browned and no longer raw in the middle.
Make the Glaze:
While the chops are cooking, whisk together all the glaze ingredients in a medium bowl. Once the chops are done, pour the glaze over them (careful, it might bubble up!). Cook it over medium heat, turning the chops often, until they are nicely coated and the sauce has thickened. Add the pineapple rings to the pan as well to warm them through.
Serve immediately with cilantro and rice, if you like.
Marinating the pork overnight is a great way to prep ahead for dinner. Cover the dish you're marinating the pork in tightly with foil and store it in the refrigerator.
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