Season the chops with salt. Mix together the garlic, rosemary, bay leaf, pepper and white wine. Add the chops and let marinate in the refrigerator about an hour.
FOR THE RICE: Place the olive oil, chopped onion and peas in a medium saucepan, and sauté over low heat until onion starts to turn slightly browned. Increase heat to high and add the water, and let it reach a boil. When it starts to boil, reduce heat to medium and let it simmer about 15 minutes. Then reduce heat to low, add the rice and salt, stir well, and let simmer, covered, for about 10 minutes or until rice is tender and has absorbed all the liquid.
FOR THE PORK CHOPS: Add chops and marinade to a baking pan, then add the onion slices to the pan. Drizzle olive oil on top, and roast in preheated oven for 25 minutes.
Meanwhile, cut the pineapple slices into pieces and set aside.
Briefly remove the baking pan from the oven and add the pineapple pieces. Return pan to the oven more 5 minutes until the chops start to turn slightly golden brown.
Remove the baking pan from the oven and serve the chops with the cooked rice.