Drain and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray.
Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.
Cover and bake 30 minutes at 350° F. Uncover and bake 20 minutes longer, sauce over chops occasionally.
