Peel the garlic cloves.

Crush the garlic and place it in a bowl. Add the soy sauce.

Add the olive oil and rice vinegar.

Add the curry paste and ketchup.

Drain the pineapple and add the cilantro to the bowl.

Add 5 tablespoons of pineapple syrup and whisk until smooth.

Bring the lamb chops to room temperature. Heat a drizzle of olive oil in a skillet.

Place the lamb chops in the skillet and sear over high heat.

Flip and sear the other side.

Cut the drained pineapple slices into pieces.

Add the pineapple to the skillet and brown.

Pour the contents of the bowl into the skillet and mix.

Continue cooking for 5 minutes over medium-low heat. Place the lamb chops on a warm platter.

Reduce the sauce over high heat for two minutes, then pour it over the lamb chops and sprinkle with cilantro.

It's ready!