Heavenly Pork Chops over Rice

4-6 boneless pork chops, butterflied
1/4 cup olive oil
3-4 cloves crushed or minced garlic
1 cup flour for dredging
Salt and pepper to taste
1 (15 ounce) can tomato sauce
1 (20 ounce) can crushed sweetened pineapple

Dredge pork chops in flour. Sprinkle salt and pepper over chops.

In a hot skillet, sear the pork chops in olive oil and garlic until brown, a minute or two on each side. Do not burn the garlic.

Place the browned pork chops in a casserole dish. Pour the organic tomato sauce over the chops. Pour crushed pineapple over the tomato sauce. Bake at 350 degrees F for about one hour until chops are tender.

Serve over rice.