Combine all the ingredients for the mango salsa in a bowl and toss until well combined; cover and refrigerate until ready to serve.
2 mangoes, ½ red onion, 1 hot pepper, ¼ cup fresh cilantro, ¼ cup fresh lime juice, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
In a food processor, add all the ingredients, minus the pork chops, to make the jerk-style marinade.
4 fresh scallions, 4 garlic cloves, 2 habanero peppers, ¼ cup coconut aminos, ¼ cup olive oil, ¼ cup lime juice, 1 tbsp. Jamaican allspice, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 2 tsp. ground nutmeg, ½ tsp. ground cloves, 2 tbsp. dried thyme, Sea salt and freshly ground black pepper
Pulse everything until you get a smooth paste, and add more coconut milk if you want a smoother consistency.
¼ cup coconut milk
Place the pork chops in a marinating container and season to taste, then pour the jerk marinade over and gently toss until everything is well covered.
4 to 6 pork chops
Refrigerate, and marinate for 2 to 12 hours.
Preheat the grill to medium-high heat.
Grill the pork chops for 4 to 5 minutes per side or until nicely charred and cooked through.
Let the pork chops rest for 2 to 3 minutes, and serve with the mango salsa.