Tropical Grilled Pork Chops

1 clove garlic, minced
1 tsp cayenne pepper
1 pod cardamom seeds
½ tsp water, as needed
1 tsp rice bran oil
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
½ cup sugar
1 mango peeled, seeded & chopped
1 tsp SIDS SALT & PEPPER
½ tsp coriander
2 tsp lemon juice
1½ cups apple sauce
3 pineapple rings, chopped
⅓ cup GF soy sauce
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
6 pork chops

With a mortar and pestle, mash together the garlic, cayenne and cardamom seeds. Mix in enough water to form a paste.
Heat the oil in a saucepan. Stir in spice paste and cook until it begins to bubble, about 30 seconds. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR then cook, without boiling, for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, coriander and lemon juice then simmer 20 minutes. Stir in apple sauce and pineapple then simmer 10 minutes more. Season with SIDS SALT & PEPPER. Place in a bowl, cover and refrigerate until ready to use.
To prepare marinade, mix ⅔ cup of the salsa with soy sauce and ⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR. Place pork chops in a large resealable plastic bag and pour marinade over chops. Seal tightly, shake, then place in the refrigerator for 1 hour.
Prepare grill for medium-high heat. Drain marinade from bag and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, to desired doneness, turning once and basting occasionally with the boiled marinade.
Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.