Cut the pineapple into 1⁄4-inch cubes. Mince the shallot. Zest and halve the lime. Chop the cilantro. Mince the serrano pepper, removing the seeds if you prefer less heat.

Make the pineapple-serrano relish: in a small bowl, combine the pineapple, lime zest, half the cilantro, and half the serrano (or less, to taste), and 1 tablespoon minced shallot. Season with salt and pepper.

Cook the pork: in a small pot, bring 1 cup of water to a boil over medium-low heat. Meanwhile, heat 1⁄2 tablespoon olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the pan and cook 4-6 minutes per side, until cooked to desired doneness. Set aside to rest for 5-6 minutes.

Make the spicy cheddar grits: meanwhile, add the grits to the boiling water and simmer, covered, for 5 minutes, until tender. Stir in 1 tablespoon butter, the cheddar cheese, and the remaining serrano pepper, to taste. Cook another 1 minute, until the flavors have melded. Taste and season with salt and pepper.

Thinly slice the pork chops against the grain. Toss the watercress with a squeeze of lime, 1⁄2 tablespoon olive oil, and a pinch of salt and pepper in a large bowl.

Plate the spicy cheddar grits and top with the sliced pork, pineapple-serrano relish, and a side of dressed watercress. Garnish with the remaining cilantro and enjoy!