Season both sides of the pork chops generously with salt and pepper.
Mix the harissa paste, olive oil, basil and parsley together in a small bowl.
Rub the harissa mixture all over both sides of the pork chops and set aside.
Heat an outdoor grill to high.
Once hot, place the pork chops on the grill. Grill for 4-5 minutes per side. Total cooking time will depend on thickness of each pork chop.
Remove pork chops from the grill, place on a cutting board, cover with foil and let rest for at least 5 minutes before slicing and serving with the salad.
FOR THE TOMATO PEACH SALAD:
Combine the tomatoes, peaches, arugula, basil and lemon zest in a bowl.
Whisk together the lemon juice and olive oil in a separate bowl. Pour over the tomatoes and peaches and gently toss to combine. Garnish with the toasted pine nuts and season with salt and pepper to taste.
Serve with the grilled pork chops.
Notes
Pair with a sweet wine like Sutter Home's Sweet Red.