In a small bowl, mix together the coconut aminos, ketchup, garlic, and pineapple juice.

Stir the arrowroot or tapioca flour into the sauce mixture.

Set aside.

Season the pork chops on both sides with the sea salt and black pepper.

Place the pork chops in a 4- to 6-quart slow cooker. Pour the sauce over the pork chops. Arrange the pineapple slices around the pork chops.

Cover and cook on LOW for 7 hours.

Serve the pork chops with the pineapple slices and garnish with the cilantro.