2medium-size green tomatoescut crosswise into 1/4-inch-thick slices
46-oz. bone-in center-cut pork chops (about 1 inch thick)
2large ripe peachescut into 1/2-inch cubes
1cupfresh corn kernels
1/4cupextra-virgin olive oil
2tablespoonschopped fresh flat-leaf parsley
2tablespoonswhite wine vinegar
1teaspoonchopped fresh thyme
Heat grill over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
Season pork chops on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl.
To serve, place 1 pork chop and 3/4 cup relish with juices on each of 4 plates.