Dijon Grilled Pork Chops with Tomato-Peach Salad

Preheat oven to 375 degrees F. Place pork chops in a shallow glass baking dish. In a small bowl, whisk together mustard, red wine vinegar, honey, and 4 tablespoons olive oil. Pour mixture over pork, turning to coat, and let sit 10 minutes. Place tomatoes, peaches, and basil in a large bowl. In a small bowl, whisk together remaining 2 tablespoons vinegar and remaining 4 tablespoons olive oil. Drizzle mixture over tomato-peach mixture and toss. Season with salt and pepper. Heat an ovenproof grill pan over medium-high heat. Remove pork chops from marinade and season with salt and pepper. Grill 3 minutes per side, then transfer pan to oven and finish cooking 6 to 8 minutes more or until the internal temperature reads 145 degrees F. Let rest 5 minutes. Serve pork chops with tomato-peach salad and garnished with basil.