Grilled Teriyaki Pork Chops with Summer Peach Salsa

4 (6 0z) center cut port chops (about 3/4 inch thick)
1/4 cup soy sauce
3 tablespoons minced shallots
2 teaspoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon minced, peeled fresh ginger
1-1/2 teaspoons brown sugar
2 cloves garlic, minced

Trim fat from pork. Combine pork with next seven ingredients in large heavy duty zip lock bag. Seal and marinate in refrigerator 4 hours, turning occassionally. Remove pork from bag, reserving marinade. Bring marinade to a boil for at least one minute or longer, set aside.

Grill pork covered with grill lid, over medium-hot coals 7 minutes on each side until done, basting frequently with reserved marinade.

Serve with summer peach salsa

Summer Peach Salsa

1 cup diced peaches
1/2 cup diced plums
1/4 cup minced shallots
3 tablespoons orange juice
2 tablespoons minced fresh parsley
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1-1/2 tablespoons chopped, seeded jalepeno pepper
1 tablespoon fresh mint
1 tablespoon honey
1 teaspoon minced, peeled fresh ginger

Combine all ingredients in a bowl. Cover and chill.