Ingredients

2 large garlic cloves

1 tablespoon extra-virgin olive oil

3 tablespoons plus 1 teaspoon fresh lime juice, divided

4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound)

1 large peach or nectarine

1 teaspoon sugar

1 pint grape or cherry tomatoes (10 ounces), quartered

2 scallions, finely chopped

1 tablespoon finely chopped fresh jalapeño chile

1/4 cup chopped basil

2 tablespoons chopped mint

2 tablespoons red-wine vinegar

1 tablespoon chili powder

• Accompaniment: lime wedges

Description

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