Set chops in a container to marinade, pour a bottle of fuzzy navel wine cooler over top. Cover and leave set for 3-4 hours.
Remove from marinade and pat dry, brush with olive oil and season with Cookies flavor enhancer.
Preheat grill to the high setting.
Diagonally place the chops on the grill grates. After 2-3 minutes rotate the chops to create your grill marks and continue grilling for another 3 minutes. Flip over placing on the diagonal again, rotate after 3 minutes.
Grill until internal temp of 145 degrees F is reached checking with an instant read thermometer. It may be necessary to adjust grilling times depending on the thickness of the chops.
Combine peaches, tomatoes, onions, cucumbers, jalapeno, cilantro, parsley, mint, lime juice, honey and chili powder. Set aside to let the flavors combine.
Serve chops topped with peach salsa.
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