Combine honeydew, cantaloupe, mint, and honey in a medium bowl, and then cover and chill until ready to serve or up to 8 hours.
Trim fat from chops, and then sprinkle Jamaican jerk seasoning evenly over both sides of chops. Rub in with your fingers.
For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals, and then grill for 12 to 15 minutes or until pork is done (160F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place pork chops on grill rack over heat. Cover and grill as above).
Serve salsa with chops, and if desired, garnish with star anise and/or mint sprigs.