Prep Time: 35 Minutes
Drizzle peaches and onion with 3 tablespoons olive oil and grill in a skillet on high heat until the onions and peaches are lightly charred. The skin should be loose; this will take about 10 minutes. Let the peaches and onions cool for at least 10 minutes. Once cool, roughly chop the peaches and finely chop the onion. Add both to a bowl and mix in white wine vinegar, sugar, 2 tablespoons olive oil, salt and pepper to taste. Set aside.
In a medium bowl, mix the shallot and thinly sliced green almonds with the red wine vinegar. Set aside for 15 minutes, to macerate. Add capers and chives to the bowl. Slowly add 1 tablespoon of olive oil and salt and pepper, to taste. Set aside.
Remove pork chops from bag, rinse and salt and pepper to taste. Bring a skillet to medium heat (you can use the same one you used for the peaches), add 1 tablespoon olive oil and place the seasoned pork chops in the pan. Cook for about 4 minutes on one side; then flip and cook on other side for about 3 more minutes. Let rest while you cook the asparagus, about 5 minutes.
Heat a pan over a medium flame and add 2 tablespoons olive oil. Add asparagus and sauté until tender, about 2 to 3 minutesTo serve, top asparagus with green almond salsa rustica and enjoy pork chops with the peach relish, either on the side or on top!