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Place chopped peaches and plums in a medium bowl. Add red onion, jalapeños, cilantro, lime juice, oil and 1/8 teaspoon salt. Stir to combine. Cover and refrigerate for at least 1 hour.
Preheat grill or broiler. Season pork chops with the remaining 1/8 teaspoon salt and the pepper. Grill or broil for 5 minutes. Turn and grill or broil for an additional 4 to 5 minutes or until internal temperature registers 155°F on an instant-read thermometer.
Serve the grilled pork chops with the salsa and, if desired, cooked rice.