For the dressing:

1. Heat ½ cup white balsamic in a saucepan with ½ tsp. garam masala, ½ tsp smoked paprika, 1 tbsp brown sugar and 2 tbsp orange juice.
2. Remove from heat when it begins to boil.
3. Let cool. While still warm, whisk in ½ cup olive oil.

For the pork chops:

1. Rub 1-inch thick pork chops with olive oil, and dust generously with kosher salt and black pepper. Rub again.
2. Sear pork chops on both sides under the broiler before adding peaches and sprigs of thyme. Then roast at 450 degrees for 12 to 15 minutes.
3. After chops and peaches have roasted for 10 minutes, add very thinly sliced red onion to the pan and finish cooking.
4. Drizzle chops lightly with dressing before serving — salt and pepper to taste.