Start by washing your 6 oz of snap peas and your lime. Bring 3/4 C water and a large pinch of salt to a boil in a small sauce pan. Trim ends of snap peas as necessary. Peel, half, and mince 1 shallot. Slice your lime in half and finely chop about 1/4 oz cilantro. Drain the fruit cup of Pineapple in 100% juice, reserving the liquid. Chop the Pineapple (I forgot this part which is why mine was still chunky, oops).
Once the water is boiling, add 1/2 C jasmine rice, reduce the heat to low, cover, and let cook for about 15 minutes.
In a small bowl, combine Pineapple, 2 tsp shallots, juice from 1/2 lime, and season with salt and pepper. Toss with a fork till well combined.
Heat a drizzle of olive oil in a small or medium skillet over medium-high heat. Season both sides of 2 pork chops with salt and pepper, then place carefully in the skillet. Cook for about 4-5 minutes per side (depending on thickness). Before they are completely done, stir in remaining shallot (I forgot this so I added it with the snap peas later and it was still good), 2 tsp honey, Pineapple juice you reserved, and 2 tbsp water. Finish the pork, the. Remove to a plate. Stir in a squeeze of the other half of the lime, then pour the glaze over the pork. Cover with foil to keep warm.
Wipe out the pan, then add a drizzle of olive oil and heat over medium-high heat. Add the snap peas (and shallots if you forgot earlier like me). Toss occasionally till they are tender but still have a crunch to them (about 3-5 minutes), and add salt and pepper to taste.
Once all is ready, fluff the rice with a fork. Serve the rice as a bed for the snap peas, then place the pork chop next to it and top the chop with the Pineapple salsa you made, and add a sprinkle of cilantro to garnish. Enjoy!