In a bowl, whisk together Dijon mustard, wholegrain mustard, 4 tablespoons honey, olive oil, minced garlic, smoked paprika, salt, and pepper to create the marinade.

Place pork chops in a shallow dish and coat thoroughly with the honey mustard marinade. Cover and refrigerate for at least 20 minutes or up to 4 hours.

Prepare the peach salsa by combining diced peaches, red onion, jalapeño, lime juice, coriander, and 1 teaspoon honey in a bowl. Season with salt, toss gently, and set aside.

Preheat your barbecue grill to medium-high heat, approximately 200°C. Clean and oil the grates to prevent sticking.

Remove pork chops from marinade and let excess drip off. Place on the preheated grill and cook for 6-7 minutes per side, until the internal temperature reaches 63°C when measured with a meat thermometer at the thickest part.

During the last 2 minutes of grilling, brush any remaining marinade onto the pork chops for extra glaze and caramelisation.

Remove pork chops from the grill and let rest for 5 minutes to allow juices to redistribute.

Serve the grilled honey mustard pork chops topped generously with fresh peach salsa and garnish with extra coriander if desired.