Pork Chops with Pineapple Salsa

Pork chops are a nice alternative to burgers or steaks on the grill.   The mixture of sweet pinneapple with the hot chile go well with the grilled chops.   Could try adding or substituting Mango with the Pineapple.
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For the salsa:
1 cup fresh pineapple, peeled and diced
1 tablespoon fresh jalapeño, seeded and diced, or other hot pepper, to taste
2 tablespoons fresh ginger, peeled and diced/grated
2 tablespoons roasted sesame oil
1 to 3 tablespoons Asian fish sauce
Juice of one large lime

For the pork chops:
8 thin pork chops, ½-inch thick or less
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped mint
1 tablespoon chopped cilantro.

1. Prepare a charcoal grill or set a gas grill to high.

2. In a large, nonreactive bowl, add the pineapple, jalapeño, ginger, oil, fish sauce and lime juice and stir lightly. Taste and add more fish sauce, if desired.

3. When charcoal is gray and flames have just started to die, or when grill is very hot, season pork chops aggressively with salt and pepper and place on grill. Cook for roughly 3 minutes a side until well seared on the outside and done on the inside.  If they need more cooking time, move to a cooler spot of the grill to finish.

4. Arrange the pork chops on a warmed platter, spoon salsa in the center of plate, sprinkle with mint and cilantro and serve.