Combine the diced nectarines, seeded tomato, finely chopped red onion, and fresh cilantro in a bowl. Add the lime juice, honey, red pepper flakes, and salt, then stir gently to combine without breaking down the fruit. Let the salsa sit at room temperature for at least 15-20 minutes so the flavors meld together—this is actually better than refrigerating it, as the fruit stays fresher and the lime juice doesn't overwhelm the delicate nectarine flavor.

While the salsa develops its flavors, prepare your grill by heating it to medium-high heat and lightly oiling the grate to prevent sticking. In a small bowl, mix together the ground cumin, chili powder, garlic powder, salt, and black pepper. Pat the pork chops dry with paper towels, then brush both sides with olive oil and generously coat with the spice mixture, making sure the seasoning adheres well to create a flavorful crust.

Place the seasoned pork chops on the hot grill and cook for 4 minutes on the first side without moving them—this creates a beautiful golden crust and allows the spices to caramelize. Flip the chops and grill for another 4 minutes on the second side. I recommend using a meat thermometer to check for doneness; pork should reach an internal temperature of 145°F for a slightly pink, juicy center.

Transfer the grilled pork chops to a serving platter and let them rest for 2-3 minutes to retain their juices. Top each chop with a generous spoonful of the fresh nectarine salsa from Step 1, allowing the juices to pool over the meat. Serve immediately while the pork is still warm and the salsa retains its fresh, bright character.