In a bowl, whisk together the peach preserves, ½ cup olive oil, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon black pepper. Place pork, in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
Remove the pork chops from the marinade and discard the marinade. Season pork chops with remaining salt and pepper.
Bring chops to room temperature 30 minutes prior to grilling.
Heat grill to a medium-high heat and lightly oil the grate.
Add the pork chops, close the lid and cook 5 minutes. Flip, close the lid, and cook for another 4-5 minutes or until pork chops are charred around the edges and reach an internal temperature of 145 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes.
Meanwhile, lightly coat the peach halves on the fleshy side with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill the peaches flesh side down for about 3 minutes on each side.
Transfer the peaches to the platter with the pork chops. Drizzle olive oil over pork and peaches. Serve immediately. Enjoy!
