4 pork chops (1 inches thick bone-in or boneless)
cup maple syrup
cup balsamic vinegar
teaspoon coarse-ground pepper
For the Grilled Stone Fruit Salsa:
4 to 5 fresh peaches or plums (or any mixture of stone fruits such as nectarines, apricots or cherries, to yield 2 cups chopped fruit
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 jalapeno pepper, membranes and seeds removed, halved (optional)
Salt and pepper
For pork chops: 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 up to 2 hours. When ready to cook, preheat grill to 400 to 450 degrees. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill. Cook 7 minutes per side or until internal temperature reaches 160 degrees using an instant-read thermometer. Remove from grill; cover with foil and let rest 5 minutes. Serve with Grilled Stone Fruit Salsa.
For Grilled Stone Fruit Salsa: Wash and halve fruit. Remove pits and 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 jalapeno from grill and place back into reserved marinade; cube fruit into 1-inch cubes or quarters. Peel dark skin from jalapeno (if used); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper. Serve with Tangy Maple-Marinated Pork Chops.
Yield: 4 servings
Source: National Pork Board
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