In a food processor or blender, combine one roasted pepper, one peach (pit removed), ¼ cup parsley, oil, Worcestershire sauce and 1 tsp. salt.
Place the pork chops in a plastic bag. Pour in the marinade. Massage the bag to coat the chops. Seal. If you can refrigerate for 8-10 hours, you’ll have better flavors. If time is short, marinate at room temperature for 30 minutes.
Heat a grill to high. Place the chops on the grill and cook, without turning for 7-10 minutes.
Flip and grill for 5-7 minutes.
Serve with the peach salsa.