In a large oven-proof skillet over medium high heat, add the olive oil & let it warm up.
In a medium bowl, whisk together the balsamic vinegar, honey, thyme. Add the peaches, toss to coat, & set aside.
Pat the pork chops dry, and cover them in the salt & pepper.
Add the pork chops to the hot oil in the pan & cook for 6 minutes on one side without moving the chops around, then flip them.
Add the peach vinegar mixture to the hot pan over the pork chops. Cook for 3 minutes.
Remove the pork chops from the pan & set them aside on a clean plate, leaving the peach vinegar mixture in the pan.
Turn the heat up to high. Cook for 8 -10 minutes, until the peaches are soft & the sauce has reduced.
Place the pork chops back into the hot pan. Spoon the peaches & sauce on top of the chops. Scatter the gorgonzola on top of the peaches & pork chops. Broil on high for 3 – 5 minutes, or until the gorgonzola has melted.