Pre-heat oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicon mat. Set aside.
Season both sides of pork chops with salt and pepper. Heat one tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and cook for approximately 3 minutes per side. Then transfer to the baking sheet and bake for 10-15 minutes, until internal temperature reaches 140 degrees F.
Meanwhile, combine the vinegar, maple syrup, garlic and rosemary in a small saucepan over medium heat. Season with salt and black pepper, to taste, and cook, stirring occasionally, until slightly thickened, about 4-5 minutes. Reduce heat to low and continue to simmer, stirring occasionally, until ready to serve.
Meanwhile, add the remaining olive oil to the skillet used to sear the chops, over medium-high heat. When hot, add the peppers. Season with a sprinkle of salt and black pepper. Cook, stirring occasionally, until the peppers soften and develop a bit of color, about 5 minutes.
Add the pineapple and cook until heated through, about 2-3 minutes. Stir in the green onion and parsley, and remove from heat.
Remove pork chops from the oven. Cover and let rest for 5 minutes.
To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple.