How to Make It
Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil.
Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Let rest for 10 minutes.
Meanwhile, toss arugula with parsley and peaches. Serve with pork, drizzled with vinaigrette.