Directions

1. Combine the glaze ingredients in a 2 1/2-quart saucepan. Stir over medium heat for about 3 minutes or until slightly thickened.
2. Transfer 1/4 cup of the glaze to a small bowl. Set aside to be used for the pork chops.
3. Add the peaches to the remaining glaze in the saucepan. Cook over low heat, gently stirring occasionally, for about 6 minutes or until the peaches are tender. Remove from the heat.
4. Season the pork chops with salt and pepper. Grill for about 1 minute per side over a hot fire to sear, and then move to the indirect-heat area for 3 minutes per side. Brush with the reserved glaze and cook for 1 minute longer per side or until the chops are somewhat firm to the touch and an instant-read thermometer inserted horizontally at the center of a chop registers 145°F.
5. Transfer the pork chops to a platter. Allow to rest for about 10 minutes.
6. To serve, accompany the pork chops with the cooked peaches and sauce.