Pit and dice peaches. Toast pecans in a dry non-stick skillet for 3-4 minutes until golden and remove from heat. Be careful not to burn. Chop pecans. Toss together the peaches, pecans, lemon juice, 1 tbsp olive oil, and .25 tsp sea salt. Set aside.
Brush the pork chops with remaining olive oil, salt and pepper. Grill over medium-high heat on a grill or grill pan. Grill until the internal temperature of the pork chops to 140 degrees, 6-7 minutes per side depending on thickness. Let meat rest 5 minutes.
Stir basil into the peach mixture and top each chop with it.