Grilled Pork Chops with Peach Compote

2 cups white flesh peaches, chopped
2 tbsp. apple jelly
1/2 tsp. dried tarragon
1 tsp. white wine vinegar
1/4 tsp. crushed red pepper flakes
4 bone-in pork chops
1/4 tsp. salt
1/4 tsp. pepper

In a small saucepan, combine the first five ingredients. cook and stir over medium heat for 3-4 minutes or until jelly is melted. Remove from the heat and set aside. Sprinkle chops with salt and pepper. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145 degrees F. Let stand for 5 minutes before serving. Serve with peach compote.