Mojo Pork Chops with Fruit Salsa

For marinade: In a medium bowl, whisk together orange juice, 1/3 cup lime juice, the brown sugar, garlic, 1 jalapeño pepper, 1 tablespoon kosher salt, 2 teaspoons cumin, the oregano, and a dash hot sauce (if using). Slowly add oil in a steady stream, whisking constantly until mixture is emulsified.

Place pork chops in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag and turn to coat chops. Chill 4 to 6 hours (but not longer than 12 hours, because the acid in the marinade will begin to break down the muscle fibers of the meat, making it mushy).

Thirty minutes before grilling the pork, prepare fruit salsa. In a large bowl, combine pineapple, mango, cilantro, red onion, and 2 jalapeño and/or Fresno peppers. In a smaller bowl, whisk together 1/4 cup lime juice, 3/4 teaspoon kosher salt, 1/4 teaspoon cumin, the granulated sugar, and a dash hot sauce (if using) until salt and sugar are dissolved. Pour over fruit and toss to coat. Cover and chill until needed.

To grill chops: Create hot (direct) and cooler (indirect) zones in your grill, preheating the hot zone to high. Drain and discard marinade from chops. Season both sides of chops with 1 teaspoon kosher salt and the black pepper.

Place chops on grate over indirect heat. Cover and grill chops until internal temperature reaches 125°, 20 to 25 minutes, turning once halfway through grilling. Move chops over direct heat in hot zone of grill. Grill until internal temperature reaches 145° and chops are seared, 5 to 10 minutes, turning once.

Transfer chops to a platter. Let stand 10 minutes. Serve chops with fruit salsa.