Place the 3 cups water, 2 1/2 tablespoons honey, kosher salt, and rosemary in a ziploc bag and mix well, add the pork chops, and refrigerate for 3-4 hours. Remove bag 1 hour before grilling.
In a pot of water boil the potato cubes for about 15 minutes, until al dente. Drain.
In a skillet with 3 tablespoons olive oil brown the potatoes. Add 2 shallots and 2 garlic cloves when potatoes are nearly done.
Combine the mango, pineapple, 3 tablespoons lime juice, 1/2 to 1 red jalapeno, 1 clove minced garlic, and 1 tablespoon of olive oil. Mash the ingredients with a fork. Reserve 1 cup of the mixture and set aside. Blend the remaining ingredients.
Grill the pork chops, starting on direct heat to attain nice grill marks on both sides, and then move them to indirect heat to finish grilling. Using the blended fruit mixture, baste the pork chops often while grilling. Pork chops will take 15-20 minutes.
When pork chops are nearly done, mix 1 tablespoon lime juice and 1 tablespoon honey, and brush mixture over the pineapple. Place pineapple on indirect heat on grill and cook until nicely carmelized, about 4 minutes.
Once pork chops are done and resting under foil, place the reserved fruit mixture in a small skillet.
Add 1 cup heavy cream and stir until the mixture is thick and creamy.
Place pork chops on a plate with the potatoes and drizzle cream fruit over the chops and potatoes. Finish with the grilled pineapple spear.