Cook rice in water as directed on package.
Meanwhile, in shallow dish, combine soy sauce, sherry and cornstarch; blend well. Add pork chops; turn to coat. Let stand at room temperature for 5 minutes to marinate.
Heat oil in large skillet over medium-high heat until hot. Remove pork chops from marinade; reserve marinade. Place pork chops in skillet. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink in center, turning once. Remove pork chops from skillet; cover to keep warm.
Add garlic and frozen vegetables to skillet. Cover; cook over medium-high heat for 4 to 6 minutes or until vegetables are tender.
Stir in pineapple with syrup and reserved marinade. Cook and stir until bubbly and thickened. Serve pork chops and vegetables over rice.