Begin by heating a non-stick or cast iron skillet over high heat. Add the pineapple chunks and sauté them until they develop a golden-brown caramelization. Remove and set them aside.

In a large, deep skillet, warm ½ tablespoon of oil over medium-high heat. Place the pork chops in the pan and sear each side until a golden crust forms. Introduce the sliced onions, distributing them evenly around the pork. Allow the mixture to cook for approximately 5 minutes, stirring the onions gently to ensure even cooking.

Once the onions have softened, pour in the soy sauce, rice wine vinegar, honey, and chili garlic sauce. Stir the ingredients to coat the pork chops and onions thoroughly. Continue cooking for 5 minutes until the sauce thickens and the pork chops are fully cooked. Transfer the pork chops to a bowl and let the sauce simmer for an additional 30-45 seconds to concentrate its flavor. Pour the sauce over the chops, cover the bowl with foil, and set aside.

Using the same skillet, add the remaining ½ tablespoon of oil and heat over medium-high. Add the sliced bell pepper and sauté for 2 minutes until softened. Stir in the minced garlic, cooking briefly until fragrant. Pour in the beaten eggs and scramble them quickly. Next, incorporate the peas and the additional soy sauce, mixing until evenly combined. Finally, add the chilled rice and fold in the browned pineapple chunks, gently stirring to ensure all elements are thoroughly integrated.

To serve, arrange a portion of fried rice on a plate, place a pork chop on top, and garnish with the cooked onions. Drizzle a small amount of the reserved sauce over the dish for an extra burst of flavor.