In the blender, combine all of the ingredients for the marinade. I am using a power blender and did not soften the chiles ahead of time. See notes. Pour over pork chops and marinate for overnight or at least 6 hours.
When ready, remove the pork from the marinade at let them come to room temperature for 25 minutes.
Preheat large skillet to medium for 4 minutes. Add a couple tablespoons of grapeseed oil to the skillet. Pan sear the pork chops for 5 minutes per side. Rotate and turn them as needed. Don't overcrowd the chops in the skillet. If needed cook them in batches. Too crowded and they will just steam instead of searing.
Transfer to a baking dish covered with foil paper. Keep warm in a low temperature oven.
Drizzle a little oil on the pineapple and lightly season with salt. Preheat a stove top grill pan or cast iron skillet to medium. Grill or sear the fresh pineapple, turning as needed, until it begins to caramelize and blacken in some spots. Throw in some of the fresh chiles and cook until they begin to blister. Remove all from skillet.
When ready to serve, dice the pineapple and set aside. Brush a few corn tortillas with the oil left in the pan from cooking the pork and heated them on a warm comal (griddle) until soft. Place in tortilla warmer.
Transfer pork to serving dish. Top with pineapple, salsa verde, onions and cilantro. Garnish with lime, radishes and blistered chiles toreados.