Make the crème brûlée: Preheat oven to 325 degrees. In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-ounce ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.

Make the mango salsa: In a bowl, combine the mango, bell pepper, onion, cilantro, and jalapeño (if using). Add the lime juice and honey, season with salt and pepper, and stir to combine. Set aside.

Season the pork chops on both sides with salt and pepper.

Preheat a grill or grill pan on medium heat. Grill the chops to an internal temperature of 140 degrees using a thermometer. Remove from the pan and set aside to rest.

Serving the crème brûlée, top each custard with about a teaspoon of sugar in a thin layer. Using a culinary torch (or in the oven broiler 2 to 3 inches from the heat source), cook until sugar melts and caramelizes, turns brown, or even blackens a bit, about 5 minutes.