Place peaches in a medium saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain, and transfer to a heat-resistant container. Combine vinegar, water, sugar, cloves, cinnamon sticks, and pinch of salt in now empty saucepan. Bring just to a boil, stirring to dissolve sugar. Remove from heat and immediately pour over peaches; let marinate for 30 minutes. Remove peaches from brine and transfer liquid back to medium saucepan and bring to a simmer over medium-high heat. Cook until reduced to a syrupy glaze, about 8 minutes.

Heat grill to medium-low. Season pork with salt and pepper. Grill with lid closed until nicely charred and cooked through, about 5 minutes per side depending on thickness of chops. Brush chops with glaze and let rest before serving with pickled peaches, herbs, and additional glaze.

Recipe courtesy of Charlotte Abrams
For more pantry recipes please visit ediblesarasota.com