Tangy Maple-Marinated Pork Chops with Stone Fruit SalsaPORK
Topping chops with a mélange of grilled stone fruits is a fantastic way to incorporate some of the season’s best produce into an unexpected pork condiment. The sweetness of grilled cherries, plums, apricots, peaches and nectarines is offset by the fiery tang of balsamic vinegar and grilled jalapeno peppers.
- Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together 1/4 cup maple syrup, 1/4 cup vinegar and 1/2 tsp 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 2 Tbs maple syrup and 2 Tbs 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. 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.
- 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 from the fruit mixture; 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.