Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. Combine the chili-garlic sauce and 1 teaspoon of the oil in a small bowl.
Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Grill until an instant-read thermometer inserted in the thickest chop (avoiding the bone) registers 145° F, 5 to 6 minutes per side.
Toss the peaches with the remaining tablespoon of oil and ¼ teaspoon salt. Grill, turning occasionally, until soft, 3 to 5 minutes.
Drizzle the peaches with the chili-garlic sauce and sprinkle with the mint. Serve with the chops.