2 medium peaches
4 tsp extra virgin olive oil
4 pork chops
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp of ground ginger
1 tbsp light brown sugar
2 tbsp rice vinegar
Preheat grill to high.
Peel peaches. Cut in half and remove the pits. Brush the cut sides with 2 teaspoons olive oil.
Brush pork with remaining 2 teaspoons of olive oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, for about 6-8 minutes on each side.
Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turn occasionally, until tender, 6 to 8 minutes. Transfer the peaches to a cutting board. Let the peaches cool slightly while the pork rests.
Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine.
Serve pork chops topped with grilled bacon, optional, and the peach chutney.
A pork tenderloin is also great with the peach chutney.