3 cups chopped peeled peaches (about 1 1/2 lbs.) 1 cup dry white wine 1/4 cup sugar Pinch of kosher salt 1/4 teaspoon black pepper, divided 2 tablespoons white wine vinegar 2 tablespoons maple syrup 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon ground red pepper 6 (6-oz.) bone-in center-cut pork chops (about 1/2-inch thick), trimmed 6 peaches, halved and pitted Cooking spray
1. Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture into a food processor; process until smooth. Add a pinch of salt, 1/8 teaspoon black pepper, vinegar and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add chops to bag; seal bag and refrigerate 30 minutes to 4 hours.
2. Preheat grill or grill pan.
3. Remove pork from bag; discard marinade. Sprinkle pork with a pinch of salt and black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during their first 6 minutes of cooking. Makes 6 servings.