Cast-Iron Pork Chops with Nectarine Pico de Gallo

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4 bone-in pork chops, about 1-inch thick, lightly pounded to like sizes

Seafood seasoning, such as Old Bay

Salt and pepper 

Olive oil, for drizzling 

Sprigs fresh thyme, leaves stripped and chopped

2 to 3 nectarines, chopped 

1/4 to 1/2 red onion, finely diced 

1 red Fresno chile, diced 

Zest and juice of 1 lemon

1/2 green jalapeno, diced 

Pinch sugar

Garlic chives, chopped