Place chops on waxed paper. Combine spice rub and salt in small dish. Reserve 3/4 teaspoon for salsa. Rub remaining spice over chops.
Heat ovenproof skillet over medium heat. Coat pan with nonstick cooking spray. Add chops; cook 4 minutes, until browned, turning once.
Place in 425 degree F oven; bake 10 minutes, until no longer pink.
Rinse onion in sieve under running water; drain well. Combine onion, pineapple, parsley, lime juice and reserved spice mixture in bowl. Serve with pork. Makes 4 servings.