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Make the peach salsa Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops.
Make the pork chops Preheat a grill to medium-high (400°F to 450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika, and 2 teaspoons salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper, and remaining ½ teaspoon salt in a small microwavable bowl. Microwave on high until mixture is thin and syrupy, about 30 seconds; set aside.
Drizzle pork chops with olive oil. Place pork chops on oiled grates; grill, uncovered, turning occasionally, until grill marks appear and a thermometer inserted into thickest portion of pork registers 145°F, 12 to 18 minutes, brushing both sides of pork chops with honey mixture during final 3 minutes of grilling. Transfer pork chops to a plate; let rest 5 minutes. Spoon peach salsa over top, and serve.