Sprinkle pork chops all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 1 hour and up to 24 hours.
For the chutney, combine all ingredients in a large, non-reactive pan, saucepan. Bring the mixture to a boil over medium-high heat. Stir frequently cook until onions chutney thickens, about 20 minutes. Remove from heat and set aside.
Remove pork chops from refrigerator and season heavily with Northwest Salmon Rub. Lightly season with additional salt if necessary.
Heat the grill to high heat. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side. Turn down the heat to low on one side or move the charcoal to one side of the grill when you put the pork chops on.
Move pork chops to cool side of grill, situated with bones facing the fire. Cover and cook until meat registers 135°F on an instant-read thermometer when inserted into thickest part of chop. Remove pork from grill, let rest for 10 minutes, then serve topped with warm chutney.
Extra chutney can be kept in an airtight container in the refrigerator for one week.