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Preheat the broiler to high and heat a large skillet over medium high heat.
Pat the pork chops to dry. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes to brown. If using thick-cut pork chops, cook for a few minutes longer on each side. Remove pork chops from skillet and set aside.
Add the peaches to the skillet and sauté for a couple of minutes.
In a small bowl, whisk together the balsamic vinegar, honey, and oregano. Pour over the peaches and add the pork chops back to the skillet.
Place the skillet under the broiler for 4-5 minutes until the peaches are charred and the pork is just about cooked through. If using thinner pork chops, prevent overcooking by broiling the peaches and sauce without the pork and adding the pork to the skillet at next step. If the balsamic sauce starts getting too thick, add a splash of water to keep it saucy.
Remove from the oven and top with feta, fresh basil, and chili flakes. If desired, put back under the broiler for 2 more minutes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!