Teriyaki Pork Chop Bowls

This is a Paula Deen recipe sent to me by my friend Tennille. She said it's by far her favorite! This is a recipe for 2, so you would just want to add extra for more people.

4 boneless thick cut pork chops
2 green bell peppers
1 large sweet onion
1 can of pineapple rings
1 bottle of teriyaki sauce
butter
Aluminum foil

Preheat oven to 400 degrees.
Prepare the meat by cutting off all the fat
Pull off 4 sheets of aluminum foil to make a wrap for the food.
Cut up peppers and onions in rings (the thicker the better)
Place 1 pork chop in the middle of the foil. Place 2 or 3 pineapples on top of the meat, then put 2 or 3 rings of pepper and onion.
Put a teaspoon full of butter on top.
Fold the ends of the foil in the middle and then roll down, then take one end of the foil and close it. 
While the other end is still open, pour some teriyaki sauce in, and take some of the pineapple juice and pour it in. Wrap the end up.
Place this 'bowl' either on a cookie sheet or a cake pan.
Do this for the rest of the pork chops or until you have ran out of ingredients.
Place them in the oven for about 35-45 mins.
These are kinda difficult to check on, but to do this, you will need to unroll one of the bowls and carefully cut into the meat to make sure it is white.
Once finished, carefully open the bowl up, pour the juice into a 'real' bowl
Take the veggies and fruit off the top onto a plate and cut into bite size pieces. Place them in the 'real' bowl.
Take your meat out, cut into bite size pieces and put in bowl.

Tennille says the best way to eat this is to try and get pork chop, pineapple, pepper, and onion in each bite you take.
I think this dish would also be delicious served over white or brown rice.