Season the pork chops with the salt and pepper as far in advance of cooking (up to 1 day) as possible. Keep refrigerated until 1 hour before cooking. Remove from the fridge and allow to come to room temp.
Heat the grill. We are going to want direct, high heat.
While the grill is heating, split the peaches in half and remove the pit.
Coat the cut side of the peaches with the olive oil. Add a pinch of salt and pepper.
Grill the peaches, cut side down, for 10 minutes or until cooked through. (Alternatively, follow the directions for the Peach Compote found in the recipe notes).
Remove the peaches from the grill and allow to cool. Dice when cool enough to handle. Cover and set aside.
Clean any peach residue from the grill. Place the chops on the grill.
Cook the chops for 2 minutes, then rotate 90 degrees.
After the chops have cooked for about 4 minutes, flip and repeat the previous process. Add the sliced brie to the chops while they finish cooking.
Remove the hot chops from the grill. Smother with the peaches and serve with a side of Dijon mustard.