In a medium bowl, combine the peach jam, olive oil, cider vinegar, lemon juice, and brown mustard, stirring until smooth and well blended. Add the minced garlic, red pepper flakes, salt, and pepper, mixing thoroughly. Divide the marinade in half—reserve half for basting later, and place the other half in a zip-top bag or shallow container for marinating the pork chops.

Place the pork chops in the bag or container with the marinade from Step 1, turning to coat both sides evenly. Refrigerate for at least 2 hours (or up to overnight for deeper flavor). I like to massage the marinade into the chops after the first hour to help the flavors penetrate better. Remove the pork from the refrigerator about 15 minutes before grilling to bring it closer to room temperature for more even cooking.

Preheat your grill to medium heat (about 375-400°F). Remove the pork chops from the marinade, letting excess drip off, and place them on the hot grill. Sear for 5 minutes on the first side without moving them, developing a nice caramelized crust. Flip the chops and cook for another 5 minutes on the second side, then move them to indirect heat (away from the hottest part of the grill) or reduce heat to medium-low.

Continue cooking the pork chops over indirect heat until they reach an internal temperature of 145°F when measured with a meat thermometer in the thickest part (this typically takes 5-8 minutes depending on thickness). During the last 3-5 minutes of cooking, brush the reserved marinade from Step 1 onto both sides of the chops, glazing them beautifully. I find that brushing twice during this final stage gives the best caramelized peach glaze.

Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy. Serve immediately while the glaze is still warm and sticky.