Turn on your oven broiler. Place chilies on a baking sheet 6 inches away from the broiler. Broil 4 - 5 minutes on each side or until skin has started to blister and blacken. Place chiles into a paper bag, close and let set for 15 minutes. After 15 minutes, peel away the skin of the chiles and remove the stem and seeds. The more seeds you leave the spicier the pico de gallo will be. Dice the chiles.

Combine diced chiles with onions, tomatoes, cilantro, garlic and 1/4 teaspoon salt. Cover and let sit at room temperature until you are ready to use.

Preheat grill to medium high heat.

Season both sides of the pork chops with salt and pepper. Brush with olive oil.

Cook pork chops on preheated grill 4 - 5 minutes or until it lifts easily off the grill. Turn and cook on the other side 3 - 4 minutes or until the pork chops lift easily and a meat thermometer registers 160 degrees. Remove from heat, allow to rest five minutes. Top with pico de gallo and serve.