1/4 cup pine nuts Four 6-oz. boneless pork chops, about 1 inch thick Olive oil 4 firm peaches, halved and pitted 2 Tablespoons balsamic vinegar 1 Tablespoon honey 1 large shallot, diced fine 1 Tablespoon basil, finely chopped
Prepare the grill. Toast the pine nuts over high heat in a dry skillet, stirring until golden, about 4 minutes. Transfer to a bowl.
Brush the pork chops on both sides with olive oil and season with salt and freshly ground black pepper. Grill the pork chops over high heat, turning once, until cooked through, about 10 minutes. Transfer chops to a platter and tent with foil. Let rest for 5 minutes.
Meanwhile, brush the peaches with olive oil and grill cut side down until browned, about 3 minutes. Turn the peaches over and grill until they are charred and softened, about 2 minutes longer. Remove the peaches from the grill and cut into a 1/2 inch dice. Place the peaches in a bowl and stir in the vinegar and honey. Add the shallots, basil and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper.
Serve the grilled peach relish over the pork chops.