We found this dish on the top of Monserrate in Bogotá. It combines the classic pork and pineapple goodness. If possible, brine your pork chops first, and ideally grill them. To make the salsa, we recommend grilling the pineapple as well, in small cubes. Then, mix the warm grilled pinepple with sugar, to taste. Let this sit so the sugar can melt and become syrupy. Add julienne scallions and peppers. Finish with crushed red pepper, salt, and pepper to taste. Pour salsa over pork chops and serve. The dish was originally served to us with an Avocado Pico de Gallo
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