For salsa, in a medium saucepan combine pineapple, black-eyed peas, red onion, sweet pepper, parsley, jalapeno peppers, salt, and cumin. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Remove from heat; cover to keep warm.
Meanwhile, trim fat from chops. In a small bowl combine oil, thyme, black pepper, and lemon juice. Brush evenly over both sides of each chop.
For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)