Place the pork chops in a shallow baking dish and pour the teriyaki sauce on top. Squeeze the lime juice over the top and sprinkle the salt and pepper onto the sauce/pork chops. *Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes, or overnight.
Cook the rice, as directed.
Heat the olive oil in skillet over medium high heat and saute the pork chops and marinade together for a few minutes on each side. Flip two or three times, or until pork chops are cooked through. Reduce heat to low if the sauce begins to caramelize or burn on the edges of the skillet. Let rest for 5 minutes before slicing and serving.
Serve Teriyaki Pork Chops with rice and veggies.