Directions

1. 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.
2. 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.
3. 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.
4. Serve chops with salsa.