- 4 New York (top loin) pork chops (1 1/2-inch Thick, Bone-in or Boneless)
- 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)
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- 1/2 teaspoon pepper (Coarsely Ground)
- 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.
- 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.