Roast the peppers on a hot grill until all sides are charred. Place in a plastic bag and steam for 5 minutes. Scrape off the skin. Remove the stem and seeds.

For the peach salsa, dice one of the roasted peppers and one peach and combine in a bowl with red onion, garlic, tomato, ¼ cup parsley, juice from one lime and ½ teaspoon salt. Cover and reserve until ready to serve. (NOTE: you may want to strain off the extra juices before serving.)

For the green chile peach marinade, in a food processor or blender, combine one roasted pepper, one peach (pit removed), ¼ cup parsley, oil, Worcestershire sauce and 1 tsp. salt.

Place the pork chops in a plastic bag. Pour in the marinade. Massage the bag to coat the chops. Seal. If you can refrigerate for 8-10 hours, you’ll have better flavors. If time is short, marinate at room temperature for 30 minutes.

Heat a grill to high. Place the chops on the grill and cook, without turning for 7-10 minutes.

Flip and grill for 5-7 minutes.

Serve with the peach salsa.