Grilled Pork Chops With Tomato Peach Relish (Paleo somewhat)

3 large garlic cloves
1 tablespoon extra-virgin olive oil
1 fresh lime, juiced.  (Set aside 3 tablespoons for marinade)
4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound)
1 large peach or nectarine
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 or cider vinegar
1 tablespoon chili powder (optional)

MARINADE:
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.
RELISH/SALSA:
Chop peach, then toss with remaining lime juice in a medium bowl and let stand 5 minutes.

Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
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).
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.
Serve chops with relish. Accept compliments.

Source:

http://everydaypaleo.com/guest-recipe-contributor-grilled-pork-chops-with-tomato-peach-relish/