Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, heat olive oil and sauté diced onions and bell peppers for 5-7 minutes.

Stir in the canned tomatoes and black beans; cook for an additional 3-5 minutes.

Transfer the mixture into a greased baking dish.

Season pork chops and nestle them on top of the vegetable mixture.

Drizzle brown sugar over the pork chops and arrange pineapple chunks on top.

Bake uncovered for 25-30 minutes, until pork is golden-brown and reaches an internal temperature of 145°F (63°C).

Let rest for 5 minutes before serving, and garnish with chopped herbs.