Sprinkle the chops with salt and pepper. In a large sauté pan with a lid, heat the oil over medium-high heat. When almost smoking, place the chops into the pan, raise the heat to high, and carefully tilt and shake the pan to evenly distribute the oil. Brown the chops on both sides, about 2 minutes per side, then transfer to a large plate.

Lower the heat to medium-low and pour the cider vinegar into the pan. Using a wooden spoon, stir, scraping the bottom of the pan to hrefease the flavorful bits stuck to the bottom. Add the pineapple and its juice, peanut butter, and sugar, stirring until completely incorporated. Return the pork chops to the pan, reduce the heat to low, and cover. Cook for 15 minutes, turning the chops once or twice, and adding the water as necessary to keep cooking sauce moist, until the chops are tender. Serve chops smothered with the cooking sauce.