Combine in medium bowl pineapple, tomatoes, tomato sauce, pimientos, onions, salt , pepper, bay leaves, oregano, set aside.
Preheat large saute pan on medium-high 2-3 minutes. Sprinkle both sides of pork with bay leaves, oregano and pepper.
Place oil in pan; swirl to coat. Add pork chops cook 2 - 3 minutes on each side or until browned.
Pour tomato mixture over pork chops. Reduce heat, cover and cook stirring sauce occasionally and turning pork once, or until internal temperature reaches 165oF.
Serve with brown rice, salad and Cuban bread.
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