In a small bowl, mix the chipotle chile powder, garlic powder, cinnamon, and onion powder until evenly combined.

Thoroughly pat the pineapple rings dry and set aside.

Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Place the pineapple rings and red onion into the skillet, then sprinkle with 3 tablespoons of the reserved pineapple juice and the brown sugar. Cook for about 3 minutes per side, until the pineapple is lightly caramelized. Remove the mixture and set it aside on a plate.

Pat the pork chops dry, then lightly season both sides with salt and black pepper.

Using the same skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat, ensuring the pan is evenly coated. Add the pork chops and cook for about 3 minutes, or until the underside is golden brown. Flip the chops, then sprinkle the chipotle spice mixture on top.

Cook for an additional 3 minutes on the other side. Continue flipping and cooking the pork chops, ensuring they are evenly browned and cooked through, for another 3 to 5 minutes. Use an instant-read thermometer to confirm the internal temperature reaches 145°F (63°C).

Transfer the pork chops to a plate and top them with the caramelized pineapple-onion mixture. Sprinkle crumbled goat cheese over the top before serving.