Sprinkle pork on all sides with 1 teaspoon salt. Cut one lime in half and squeeze the juice over the pork. 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 bottom 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. Remove chops from the grill and let rest for 3 minutes.

Transfer chops to plates when done. Divide and pour sauce over chops, and sprinkle with sliced scallion and cilantro, if using. Cut the remaining lime into four wedges and serve a wedge with each pork steak.