Marinated Pork Chops with Pineapple Salsa

I found this recipe on Food Network and there isn't a whole lot I would change about it.  It is supposed to be for grilling, but since it is 9* out the chances of me doing anything more than whining out there are slim.  I cooked the chops in the skillet and it still turned out really tasty, but once the weather is nice I plan on throwing them on the grill.  Since I'm ready for winter to be over, I will give you a great summertime dinner recipe and we can all pretend it's a little warmer outside.

Marinade:
1/4 teaspoon lime zest
2 limes, juiced
1 Tbs honey
1 small shallot, chopped (if you don't know what this is, you will find it in the produce section right where the onions and cloves of garlic are located.  It's related to the onion but has a sweeter, milder flavor and it's about the size of a head of garlic.  You can store these for about 6 months so they're great to have on hand.)
1 jalapeno, seeded and chopped
1 garlic clove, chopped (and of course, you can always throw more in!)
1/2 cup extra-virgin olive oil
dash of salt

Pineapple Salsa:
1/2 pineapple, diced and cored (I found a fresh pineapple on sale so that's what I used, but canned will work just fine too.  Probably about 2 cups worth is what it amounted to, give or take, and of course drain it)
1 tomato, diced
1/2 red onion, minced
1/2 jalepeno, diced
1 Tbs fresh, chopped cilantro leaves (I like a little more cilantro in my dishes)
1 lime, juiced
salt and pepper
4 bone-in, center cut pork chops (or whatever is on sale, bone-in, boneless.  Doesn't matter, just be sure to trim the fat off!)

For the marinade:
Blend all the ingredients in a large bowl.  Place in a large resealable plastic bag along with the pork chops and marinate for about 3 hours.  (This is a great make ahead recipe, mine marinated a little longer and I just put the chops in the bowl I mixed it up in and covered it with the lid.  Just be sure you either turn them over in the bowl or flip it upside down to make sure the chops get good and coated with the marinade.)

For the salsa:
Mix all the salsa ingredients together in a bowl. Set aside for at least 10 mins to let the flavors meld. (I actually made this the night before and put it in the fridge. I think with salsa's like this the longer they have a chance to sit the better)

Preheat the grill to a medium heat (if you're using gas).  Remove chops from marinade and place on the grill.  Probably about 8 to 10 mins per side depending on the thickness of the chops.  Let rest 5-10 mins before slicing.  Spoon the salsa on top. 
I served this over some brown rice and it was a really good meal that didn't take a lot of time since I made most of it the night before.

According to papayahead.com (thank's Jer!) this recipe is 339 calories per serving.  However, I'm guessing it's a bit less than that since the marinade isn't 100% absorbed in to the chops.