If you aren't able to grill outdoors, chops can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat, turning over once, 12 to 14 minutes total.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
Step 2
Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
Step 3
Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
Step 4
Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
Step 5
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Step 6
Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
Step 7
Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
Step 8
Serve chops with relish.
Recipe notes
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