- 4 New York (top loin) pork chops 1 1/2-inch thick, bone-in or boneless
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- 1/2 teaspoon pepper coarsely ground
- 4 to 5 peaches OR plums (or any mixture of additional stone fruit to yield 2 cups total chopped fruit)
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 jalapeno chile membranes and seeds removed, halved
- salt to taste
- pepper to taste
Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together maple syrup, vinegar and pepper. Pour over pork in bag; seal bag. Refrigerate for 2 hours. When ready to cook, preheat grill to 400 to 450 degrees F. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill. Cook for 7 minutes per side or until internal temperature reaches 145 degree F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes.
Grilled Stone Fruit Salsa:
Wash and halve fruit. Remove the pits; place fruit in bowl. Pour maple syrup and balsamic vinegar over fruit; toss gently to coat. Allow to marinate at room temperature for 2 hours. Reserving maple-balsamic mixture, place fruit and jalapeno pepper on grill, cut side down.** Grill over direct medium-high heat for 10 to 12 minutes, turning halfway through. Remove fruit and pepper from grill and place back into reserved marinade; cube fruit into 1-inch cubes or quarters. Peel dark skin from jalapeno pepper (if desired); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper.
Serve chops with salsa.
*Stone fruits are fruits that have a hard stone or pit in the center of the fruit, such as nectarines, apricots or cherries
** Use a metal grill “wok” or rack for cooking fruits and vegetables to keep them from falling through the grate, if desired. Coat lightly with cooking spray for easy clean-up.