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Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve ¼ cup glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and keep warm.
Season pork with salt and pepper and grill over hot fire until well browned and internal temperature reaches 145 degrees, about 6 minutes per side. Brush with reserved glaze and cook 1 minute longer. Transfer to platter and let rest for 5 minutes. Pour sliced peach mixture over chops. Serve.