Give your pork chops a summer makeover with the help of this tangy, spicy sauce and fresh, sweet peaches.
Prepare the Chile Sauce: Whisk together chile garlic sauce, soy sauce, honey, and apple cider vinegar in a medium bowl until combined. Microwave sauce until thickened and warm, about 90 seconds, stirring every 30 seconds. Set aside until ready to use.
Prepare the Pork: Preheat a grill to medium-high. once grill is hot, oil the grates thoroughly.
Pat each pork chop dry with paper towels, and brush each pork chop with 1 tablespoon canola oil, and sprinkle evenly with salt and pepper. Grill until a thermometer inserted in thickest part of pork chops registers 145°F, 5 to 7 minutes per side. Remove from heat, and cover with foil to keep warm.
Toss peach wedges in remaining 1 tablespoon oil, and grill until soft with grill makrs, 3 to 5 minutes. Place pork and peaches on a platter; brush with Chile Sauce, garnish with mint and basil, and serve.