1. Mix together the first five ingredients to make a paste. Add the oil to a hot skillet and add the paste mixture. Cook for 30 seconds or until it just begins to bubble. Stir in the vinegar and cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in the mango, salt, cilantro, lime juice and jalapeno and simmer on low for 10 minutes. Stir in pineapple and applesauce and simmer on low for 10 minutes more. Season with the white pepper and refrigerate until ready to use.

2. To prepare the marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place in a zippy bag along with the pork chops and refrigerate for 10 minutes (one hour is best). 3. Preheat the grill and remove the marinade to a sauce pan. Simmer the marinade over medium heat for 3 minutes. Place the chops on the hot grill and cook for 3 minutes per side. Brush with the simmered marinade while grilling. Remove the chops when done and serve with the salsa.


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