For brine, in small bowl combine water, salt, sugar, and 2 tsp. vanilla. Stir until salt and sugar are dissolved. Place pork chops in a large plastic bag set in a deep bowl. Add the chops in a resealable bag. Seal bag; turn to coat, repeating every few hours or as desired. Refrigerated 6 to 24 hours.
Combine cabbage, green onion, raisins, snipped cilantro, and jalapeno pepper in a large bowl. In seperate bowl whisk together lime juice, 3 Tbsp. olive oil, and the honey. Add to cabbage mixture, tossing to coat. Cover and chill at least 30 minutes before serving.
Pat brown sugar onto cut sides of peach halves. Drizzle peaches with with 1 Tbsp. olive oil. In small bowl combine preserves, mustard, and 1/2 tsp. vanilla. Drain chops, discarding the brine. Pat chops dry. Spread preserves mixture on both sides of chops.
Grill peaches 4 to 6 minutes or until lightly browned and just tender, turning once halfway through grilling. Grill chops 7 to 9 minutes or until slightly pink in the center (160 degrees F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Add peach halves and chops to grill rack over heat. Cover; grill as above.)
