1 jalapeño, cored and seeds removed if you want it less spicy
1/3 cup chopped red onion
1/4 cup chopped cilantro
warm corn tortillas, for serving
Cut each pork chop in half horizontally to make 2 thinner chops. Lay each piece between two sheets of plastic wrap and pound into 1/4-inch thickness with a meat mallet or rolling pin.
Cut the top and bottom off of the pineapple and then remove the skin by running your knife down the side of the pineapple. Cut the pineapple in half vertically, remove the core and set one half aside for the salsa.
Chop the other half and put in a blender with the chipotles, ancho chile, garlic, the juice of 1 lime, and 1 teaspoon salt. Blend in the blender until it forms a smooth marinade.
Place the pork chops in a medium bowl, pour the marinade over the top and thoroughly coat each piece in the marinade. Cover and refrigerate at least 1 hour or up to overnight.
Heat a charcoal or gas grill to medium-high heat. Clean the grates then lightly grease them.
Place the pineapple on the grill and cook until lightly charred on all sides, about 10 minutes.
Chop the grilled pineapple and place in a medium bowl with the jalapeño, red onion, cilantro, juice of 1/2 a lime and 1/2 teaspoon salt. Toss to combine and taste to see if it needs more lime juice or salt.
Remove pork from the marinade, letting any excess drip back into the bowl and grill until lightly charred on one side, about 5 minutes. Flip and cook on the other side until lightly charred and cooked through.
Remove from the grill slice into thin strips and serve hot with the salsa and warm tortillas.