For each pork chop:
 
 -Season with a little salt and plenty of coarse ground black pepper.
 -Grill until there is just a pale shade of pink inside.
 -Spread a thin layer of peach jam on top.
 -Grate a nice thick layer of Parmesan cheese on top.
 -Put under the broiler until cheese is nicely browned.

Serving suggestions:  Place cooked chop on a thick slice of tomato that's been lightly drizzled with balsamic dressing.  Also goes well with steamed broccoli that's been tossed in a skillet with olive oil and plenty of crushed garlic.  How's that for hearty, healthy and colorful?