Place pork chops in a large resealable bag and set aside while you make the marinade. Add the marinade ingredients to a small saucepan with 1 cup of water. Bring to a simmer on a Bull Grills Side Burner and stir until the salt has dissolved. Remove from heat and allow the brine to cool to room temperature before pouring into the resealable bag with chops. Squeeze the air from the bag and seal it. Place the bag in the refrigerator for at least 4 hours or as long as overnight. Remove from the bag and pat dry the pork chops with paper towels. Season both sides of the pork chops lightly with salt & pepper and set aside on the counter while you make the salsa.
Cut each peach into quarters and remove the pits. Rub peach quarters with the avocado oil and grill over medium heat on each side for a couple of minutes until marked. Remove from the grill and dice into ½-inch pieces. You should have about 1-1/2 cups of diced grilled peaches. Cool the peaches in the fridge after grilling.
Once the peaches are completely cooled, combine them with the mild salsa.
Preheat the Bull Grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking. Place chops on the high heat side for two minutes to sear the chops, flip and sear the other side for two minutes. Move chops to the medium heat section; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5°F with carryover heat). Allow the chops to rest for 5 to 10 minutes before serving. Serve the pork chops with the peach salsa.
