Season pork with salt and pepper. Grill until cooked through, about 4-5 minutes per side-longer if the pork chops are thicker. Remove chops from heat and cover to allow meat to rest. (For some tips on cooking pork check out this article).
Meanwhile, add olive oil to large skillet over medium high heat. Add the onions, garlic, bell peppers, jalapenos, and salt and pepper. Cook for 4-5 minutes until the veggies begin to soften. Add the pineapple chunks with the juice, the chicken stock, and cornstarch and cook for an additional 3-4 minutes. Add the parsley and stir to combine.
Serve the pork chops with the sauce poured over the top.