Grilled Pork Chops with Tomato Peach Relish

Ingredients

• 0.3 cup basil chopped
• 10 ounces cherry tomatoes quartered
• 1 tablespoon chili powder 
• 2 large garlic clove 
• 1 tablespoon jalapeno fresh finely chopped
• 3 tablespoons juice of lime fresh divided
• 4 servings lime wedges 
• 2 tablespoons mint leaves chopped
• 1 tablespoon olive oil extra virgin extra-virgin
• 1 large nectarines 
• 2 tablespoons red-wine vinegar 
• 2  spring onion finely chopped
• 1 teaspoon sugar 

Equipment

• bowl
• baking pan
• grill
• grill pan

Directions

1. Mince and mash garlic to a paste with 1/4 teaspoon salt.
2. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
3. 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.
4. Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
5. Stir in tomatoes, scallions, chile, herbs, and vinegar.
6. Let stand while grilling pork.
7. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
8. Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic.
9. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
10. 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.
11. Serve chops with relish.
12. 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.