In a large bowl combine the maple syrup, Worcestershire sauce, Sriracha, brown sugar, lemon juice and paprika. Stir it together completely. Get the pork chops into the bowl and let them get completely coated in the liquid. Cover the bowl and put it in the refrigerator to let the pork chops marinate for an hour.

Meanwhile, prepare the peach pineapple salsa. Set up a food processor and combine the peach, pineapple, lemon juice, red onion, tomatoes, salt and sriracha in the bowl of it. Pulse it all until it is pureed but still has some texture. Transfer it into a sealed container and let the flavors meld in the refrigerator while the pork chops marinate.

When the pork chops are done marinating get a sturdy skillet, like cast iron, on the stove and heat up a dash of canola oil in it over medium high heat. While it is heating up, get the pork chops out of the refrigerator and out of the bowl. Let the excess marinade drip off. Give each pork chop a generous sprinkle of salt for seasoning.

Get the pork chops into the hot pan and let them sear on the first side while the interior starts to cook through, about 3 minutes. Then flip them onto the other side and let that side sear for another 3 minutes while the interior finishes cooking through.

Remove the pork chops from the pan and let them rest for 5 minutes. Then just plate them and serve with a generous amount of salsa on top. These are to die for!