Preheat a grill on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (200℃). Bake for about 45 minutes or until tender.

Prep the ingredients per the instructions above.

Prepare the Rice Pilaf: Rinse the rice in a mesh strainer.

In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Preheat the grill or a grill pan to medium-high heat.

Prepare the pork chops: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the chops.

In a bowl mix together all the ingredients for the peach relish. Season with salt and pepper. Set aside.

Grill the chops on both sides to an internal temperature of 145°F (65°C) using a thermometer. Set aside to rest for 5 minutes.

Slice open the baked potato. Top with butter and season with salt and pepper. Add a dollop of sour cream and sprinkle with chives.

Serve the pork chop with peach relish, rice pilaf, baked potato, and sparkling water.