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In a small bowl, stir together the peaches, onion, chipotle, lime juice, half of the cilantro and ¼ teaspoon salt; set aside. In another small bowl, stir together the chili powder, cumin, sugar and ½ teaspoon each salt and pepper. Season the pork chops on both sides with the spice mixture, pressing so the seasonings adhere.
In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add 2 of the chops, reduce to medium and cook until well browned on the bottoms, 5 to 6 minutes. Flip the chops and cook until well browned on the second sides and the thickest parts not touching bone register about 135°F, about another 5 minutes. Transfer to a platter and tent with foil; pour off and discard the oil. Using the remaining 1 tablespoon oil, cook the remaining chops in the same way, place on the platter and re-cover with foil. Let rest for about 10 minutes.
Taste and season the pico de gallo with salt. Serve the chops with the pico de gallo and sprinkled with the remaining cilantro.