Step 1: Prepare the Pork Chops

1. Pat the pork chops dry with paper towels and place them in a shallow dish.
2. Drizzle olive oil over the chops and rub it in on both sides.
3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, ground cumin, salt, black pepper, and cayenne (if using).
4. Evenly coat both sides of the pork chops with the seasoning mix. Let them rest at room temperature for about 15-20 minutes while you prepare the peach bacon chutney.

Step 2: Make the Peach Bacon Chutney

1. In a medium saucepan, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. In the same pan, add 1 tablespoon olive oil and chopped red onion. Sauté until softened (about 2-3 minutes).
3. Stir in the diced peaches, apple cider vinegar, brown sugar (or honey), ground ginger, cinnamon, salt, and black pepper.
4. Cook for 10-12 minutes, stirring occasionally, until the peaches soften and the mixture thickens into a chutney-like consistency. If using canned peaches only cook for about 4 mins.
5. Remove from heat and stir in the crispy bacon and fresh basil or cilantro. Set aside.

Step 3: Grill the Pork Chops

1. Preheat your grill to medium-high heat (about 375-400°F).
2. Place the pork chops on the grill and cook for 4-5 minutes per side, until grill marks form.
3. Brush each chop with BBQ sauce and flip, cooking for an additional 1-2 minutes per side to allow the sauce to caramelize.
4. Use a meat thermometer to ensure the internal temperature reaches 145°F. I pull mine at 140°F if they are thick pork chops because the inside will continue to cook as they rest. 
5. Remove the pork chops from the grill and let them rest for 5 minutes.

Step 4: Assemble and Serve

1. Place the grilled pork chops on a serving plate.
2. Spoon a generous amount of peach bacon chutney over each chop.
3. Garnish with extra fresh basil or cilantro.
4. Serve with grilled vegetables, a fresh salad, or roasted potatoes.