Add the pineapple juice, applesauce, vinegar, brown sugar, ketchup, and tamari sauce to a saucepan over medium heat.
Chef’s Note: I have a friend that chefs at an Asian restaurant in London, and they substitute part of the pineapple juice with applesauce. This will thicken the sauce without the use of a cornstarch slurry; in addition, the applesauce compliments the pork.
Stir, and bring the sauce up to a simmer, and continue to simmer for 5 minutes.
Stir in the carrots, plus the bell pepper and pineapple chunks
Remove from the heat and reserve.
Place a rack in the lower position, and preheat the oven to 350f (175c).
Add the grapeseed oil to an ovenproof skillet, over medium heat.
Season the chops with a bit of salt and pepper, and add them to the skillet.
Brown on both sides, about 3 to 4 minutes per side.
Remove from the heat, and cover the chops with the sauce.
Cover the skillet, and place into the preheated oven for 25 to 30 minutes, until the chops are finished cooking, and the veggies are still crisp.
Add a chop to a plate with your favorite sides (I like long-grain white rice), and drizzle with the sauce. Enjoy.