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In a large nonstick skillet coated with nonstick cooking spray over medium high heat, brown pork for 1 minute on each side. Reduce heat to medium. Add marmalade and jalapeno, and simmer for 3 to 4 minutes, or until pork’s internal temperature reaches 165 degrees. Remove pork from skillet.
In the same skillet over medium heat, cook pineapple rings for 1 minute on each side.
Meanwhile, in a small saucepan over medium heat, cook gravy for 3 to 5 minutes, or until heated through, stirring occasionally.
To serve, arrange 2 pineapple ring halves and 3 pork slices on each bread slice. Spoon warm gravy over top and serve immediately.
If desired, add 1/4 cup of shredded mozzarella cheese to each sandwich.