Active Time

　　35 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 4 servings

　　2 large garlic cloves

　　1 tablespoon extra-virgin olive oil

　　3 tablespoons plus 1 teaspoon fresh lime juice, divided

　　4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound)

　　1 large peach or nectarine

　　1 teaspoon sugar

　　1 pint grape or cherry tomatoes (10 ounces), quartered

　　2 scallions, finely chopped

　　1 tablespoon finely chopped fresh jalapeño chile

　　1/4 cup chopped basil

　　2 tablespoons chopped mint

　　2 tablespoons red-wine vinegar

　　1 tablespoon chili powder

　　Accompaniment: lime wedges

　　

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.

　　Cooks' note:

　　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.