Sprinkle pork on all sides with 1 teaspoon salt. Let stand for 15 to 30 minutes.
Prepare a grill to medium-high heat (about 450 degrees F)
Meanwhile, in a small saucepan, cook 2 tablespoons of coconut milk with ginger, chopped scallion (white and pale green portion) and garlic over high heat, stirring often, until the solids are sizzling in a light brown glaze, about 2 minutes.
Stir in pineapple juice and boil over high heat until juice reduces by half, about 3 minutes.
Stir in the remaining coconut milk and boil until sauce is lightly thickened and reduced to about 3/4 cup, about 5 minutes more.
Stir in remaining 1/2 teaspoon salt and hot sauce. Set the sauce aside. Reheat before serving, if needed.
Grill chops over direct heat until the internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.
Transfer chops to plates when done. Divide sauce over chops, and sprinkle with sliced scallion and cilantro, if using. Serve with lime wedges.