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Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon olive oil over medium-high heat. Remove and set aside. Drain skillet, add sweet-and-sour sauce and pineapple chunks. Bring to boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear. Meanwhile, in another skillet, saute the green pepper and onion in 2 tablespoons olive oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Serve with pork mixture on top.
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