Preheat a large cast-iron skillet over medium-high heat. Preheat the oven to 300 degrees F.
Sprinkle both sides of the chops with some seafood seasoning, salt and pepper. Drizzle with olive oil and sprinkle with some fresh thyme. Let hang out to absorb flavors.
Meanwhile, in a medium bowl, mix the nectarines, onions, Fresno chiles, lemon zest and juice, jalapenos, sugar and some garlic chives. Stir to combine. Season to taste with salt and pepper. Set aside
Place the chops in the skillet and brown on both sides, 6 to 7 minutes total. Transfer the chops to a half baking sheet and place in the oven to finish cooking, 5 to 6 minutes, or until slightly pink in the middle.
Serve the chops with the pico de gallo.
Recipe courtesy of Rachael Ray