In a small bowl, whisk together the Peach Balsamic, Tuscan Herb Olive Oil, honey and rosemary. Reserve 2 TBSP and add the rest to a large Ziploc bag.
Add pork to bag and refrigerate for 1 hour, turning occasionally.
Coat a grill pan with cooking spray and hear to medium-high over stove.
Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
Cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature registers 160*F on an instant-read thermometer, about 5 to 6 minutes per side.
Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes.
Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade.
To serve, place a pork chop on each of 4 plates and top with 2 peach halves.
Garnish with thyme leaves.