1In small bowl, mash together garlic, chili powder, cayenne and cardammon seeds. Mix in water to make a paste. Heat oil in pan over medium heat. Stir in paste, cook until it bubbles.
2Stir in vinegar, cook 2 mins. Stir in sugar until it dissolves. Stir in mango, salt, lemon juice, and jalapeno pepper. Simmer 20 mins, stir in aplesauce and pineaapple, simmer 10 mins, stirring occasioanlly. Season with white pepper.
3Place mix in a bowl.. Mix 2/3 cup of the salsa w/ soy sauce and remaining vinegar. Place chops in a plastic bag, pour marinade/salsa over chops. Seal bag, refrigerate 1 hr. Oil grill grates and set for med-high heat. Drain marinade and place in a pan, bring to a boil 2 mins. Place chops on grill. Cook 10 mins, turning once, basting w/ boiled marinade. Top chops w/ remaining salsa.