Pierce pork chops liberally with a fork on both sides. Place chops in a gallon-size resealable plastic bag with all marinade ingredients. Seal tightly and shake to coat chops completely. Refrigerate for 2 to 12 hours.

Lightly coat grates with oil and heat to 400 degrees.

Slice peaches in half and remove pits; do not peel. Cut each peach into 8 wedges. Cut onion into thick slices and cut jalapeño pepper in half and remove the seeds.

Lightly brush the onion and jalapeño pepper with olive oil. Place the peaches, onion slices, and pepper on a grill pan. Cook on each side 2 to 3 minutes, or until soft. Remove from heat.

When cool enough to handle, remove peels from peaches. Chop peaches, onion, and pepper and place in a bowl. Toss with lime juice and season with salt and pepper.

Coat cooking grates with oil and heat grill to 400 degrees.

Remove pork chops from marinade and cook over direct heat with the grill lid closed for 5 to 6 minutes or until they lift easily from grate. Turn the chops and continue cooking another 5 to 6 minutes, or until the juices run clear and the internal temperature reaches 140 degrees.

Remove from heat, tent with aluminum foil, and let rest for 5 minutes. The internal temperature should rise to 145 degrees. Top with grilled peach salsa and serve.