Hawaiian Porkchops

Heat about two tablespoons oil or butter in a large skillet. Season pork with salt and pepper. Dredge in flour and place in heated skillet over medium-high heat.
Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though—additional 1–2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
Return skillet to heat then add apple cider vinegar, beef broth, ketchup, brown sugar, and pineapple to skillet, whisking to combine. You can adjust the brown sugar and vinegar based on your taste. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the liquid.
Allow liquid to boil rapidly for about 6–8 minutes until it becomes thick. Return pork chops to skillet, turning to coat in in sauce, and cook on low heat for 2-3 minutes to warm up porkchops. Serve with your favorite brown or white rice.