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Rinse and pat dry pork chops; sprinkle both sides with rub.
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Add white balsamic vinegar dressing to a gallon size storage bag and place pork chops inside the bag and massage thoroughly to ensure they are evenly coated. Place bag in the fridge and marinate for 1 hour.
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Heat oil in cast iron grill skillet (or skillet/frying pan of choice) on medium heat. Add pork chops; cook 6-8 minutes on each side or until desired doneness. Do NOT move chops around in the pan if you desire grill marks. Remove from skillet, set aside and keep warm.
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Drain peaches, reserving 1/4 cup of the juice. Stir juice, brown sugar and ACV into skillet. Bring to boil. Reduce heat to low. Add peaches; simmer 2 minutes. Spoon over pork chops to serve and garnish with parsley.