Season both sides of the pork chops with salt and freshly ground black pepper and pierce the chops with a needle-style meat tenderizer or a paring knife.

Combine the crushed pineapple, brown sugar, pineapple juice, soy sauce, garlic and black pepper. Pour the marinade into a zipper lock plastic bag and add the pork chops. Massage the pork chops with the marinade to coat well. Close the bag and marinate the pork for 1 hour.

Pre-heat the sous vide water bath to 140ºF.

Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

Cook in the sous vide bath for at least 1 hour, or as long as 3 hours.

Remove pork chops from bag and reserve the cooking juices in the bag.

Pre-heat a sauté pan. Add a little olive oil and sear the pork chops on each side until browned, about 1 minute per side. Transfer the chops to a cutting board, cover with foil and let rest for a few minutes. Pour the reserved cooking juices into the sauté pan and bring to a simmer. Reduce the sauce for a few minutes until it has thickened. Transfer the pork chops to serving plate and spoon sauce over top.