Rinse the pork chops and pat dry. Season with salt and pepper on both sides. Set aside.

Drain the canned pineapple. Reserve the juice.

Peel the onions and dice into small pieces.

Peel the carrots and cut into thin coins.

Heat 1 tablespoon of the canola oil in a large skillet, add the onions and cook, stirring occasionally until they become transparent.

Add the carrots and pineapple to the skillet and stir to coat.

Mix in the sauerkraut.

Cook for 5 minutes, stirring frequently.

Add the wine and the pineapple juice to the skillet.

Sprinkle the curry powder over the top and stir to combine.

When the liquid starts to boil, reduce the heat to low and simmer for 20 minutes.

Season with the sugar, kosher salt and freshly ground pepper to taste.

In a separate frying pan, heat the remaining 2 tablespoons of canola oil together with the butter over high heat.

Sear the pork chops on both sides. Reduce the heat to medium and continue to cook the pork chops 5 minutes on each side or until they are cooked through.

Transfer the pork shops to a serving platter, cover with the cooked pineapple sauerkraut, garnish with the chopped fresh rosemary and serve.