Instructions: In medium saucepan, combine soy sauce, brown sugar, water, vinegar, 1 1/2 teaspoons garlic, and ginger. Heat to boiling, stirring until sugar is dissolved. Remove from heat and cool to room temperature. Place pork chops in shallow glass dish or resealable plastic bag. Add cooled soy sauce mixture and marinate in refrigerator overnight, turning occasionally.

In medium bowl, combine pineapple, papaya, bell pepper, onion, 1/2 teaspoon garlic, serrano pepper, mint, and salt to taste. Let stand at room temperature 1 hour. (May be prepared to this point up to 1 day in advance. Cover salsa and chill. Bring to room temperature before serving.)

Pour marinade from pork chops into saucepan. Heat to boiling and boil 5 minutes. Oil grill surface and preheat to medium-high. Grill chops 7 to 9 minutes per side, or until thoroughly cooked, basting with heated marinade during last 5 minutes of grilling. Transfer to serving platter and garnish with mint leaves. Serve with Calypso Salsa.

This recipe yields 6 servings.

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