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
Directions
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.
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.
Chop peach, then toss with sugar and remaining teaspoon 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.
