Grilled Pork Chops With Peach and Basil Salsa | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse-grain mustard
• 2 teaspoons firmly packed brown sugar
• 1 tablespoon white balsamic or white wine vinegar
• 1 small red jalapeño, finely chopped with seeds (green will work fine if that's all that's available)
• 1/3 cup finely chopped shallots or mild red onion
• 1/2 cup packed basil leaves, torn into small pieces
• 4 8- to 10-ounce pork rib chops (about 1 1/2 inches thick), at room temperature
• Kosher salt and freshly ground black pepper
• 2 large, barely ripe peaches, halved and pitted