In a small saucepan combine all of the glaze ingredients. Bring to a boil over medium heat. Lower the heat to medium-low and simmer until the glaze is reduced by about half and syrupy in consistency, 10 to 12 minutes.
In a bowl combine all of the salsa ingredients.
Brush the pork chops on both sides with the oil and season evenly with salt and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Place the chops on the grill over direct medium heat. Baste the chops with the glaze and grill, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, depending on the thickness, turning once or twice and basting occasionally. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes.
Place the chops on the grill over medium heat. Baste the chops with the glaze and grill, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, depending on the thickness, turning once or twice and basting occasionally. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes.
