To prepare the pickled peaches, place the sliced peaches in a 1 quart mason jar.
Combine the vinegar, sugar, ginger, peppercorns, and allspice berries in a medium saucepan. Add 1 cup water and bring to a boil over high heat, stirring until the sugar dissolves.
Reduce heat to medium and simmer for 5 minutes.
Remove from heat and let cool for 10 minutes.
Pour the mixture over the peaches and let stand for about 45 minutes, until room temperature.
Refrigerate for at least 2 days before eating.
For the pork chops, preheat grill to medium-high.
Place the pork chops on a baking sheet, drizzle with the olive oil, and season with the dry rub.
Grill for about 5-6 minutes per side (depending on thickness), until lightly charred and an internal temperature of 145°F is reached.
Let rest for 5 minutes. Top with pickled peaches and serve!
