With a mortar & pestle, mash together the garlic, chili powder, cayenne & cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste & cook until it begins to bubble, about 30 seconds. Sir in vinegar; cook without boiling for 2 minutes. Stir in the sugar till it dissolves. Mix in Aloha From Oregon Mango Pepper Jelly, salt, cilantro, lemon juice & jalapeño; simmer 20 minutes. Stir in applesauce & pineapple; simmer 10 more minutes. Place in a bowl, cover & refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce. Place pork chops in a large plastic bag & pour marinade over chops. Seal tightly & place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag & heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook about 10 minutes or to desired doneness, turning once & basting occasionally with boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.