Preheat barbecue to medium-high heat.
Dissolve ground ginger in pineapple juice. Make chutney by blending all ingredients except pork chops in a bowl. Reserve chutney at room temperature. Trim visible fat from pork chops and place on barbecue grill.
Cook for 6 to 8 minutes, turning over halfway through grilling. Serve meat with chutney and baby potatoes cooked in a foil envelope on the barbecue.
Replace the mango in the chutney by papaya.