Preheat a grill over medium-high heat .

In a small dish, whisk together the garlic powder, cinnamon, clove, ½ tsp salt, and a few cracks of black pepper. When the grill is hot, pat the pork chops dry all over and divide the seasoning mixture between them. Rub the peach halves all over with olive oil and season with salt and pepper.

Grill the pork chops about 7 minutes per side uncovered, and the peaches cut side down about 15 minutes uncovered. Remove the pork chops from the heat (an instant read thermometer should register at least 145F) and allow to rest while the peaches cook 5 minutes more covered with the grill lid down.

While the peaches and pork chops cook, reduce the balsamic vinegar. Add the balsamic vinegar to a small saucepan and bring to a simmer (it will steam, not really bubble) over medium-low heat. Simmer uncovered for 20 minutes or until reduced by about half. The vinegar will thicken further upon cooling.

Plate the arugula topped with the burrata. Sprinkle with salt and pepper, and drizzle with a bit of olive oil and the balsamic reduction. Top with the grilled peaches and pork chops, and serve with warm crusty bread.