½ teaspoon kosher salt and cracked black pepper to taste
Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate 3 to 24 hours.
Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 20-30 minutes as the grill heats.
Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
SERVE with Pineapple Salsa:
FRESH PINAPPLE SALSA:
1 cup finely chopped fresh pineapple
1 diced Avocado
1 can black beans
¼ cup finely chopped red onion
¼ cup red bell pepper, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp finely chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp orange juice
1 clove garlic, minced
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon pepper
Combine ALL ingredients. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld. Serve with Chips and over Chops.