4 bone-in pork chops
2 ripe peaches
2 ripe figs
Approximately 2 Tb olive oil for dipping
Approximately 3 Tb pure maple syrup for brushing
Season both sides of pork chops with Kosher salt and pepper. Sear one side on hot grill for 3 minutes. Grill the other side over medium heat for 5 -6 minutes, until nicely browned.
As they finish cooking, place chops on a large plate and brush with maple syrup. Cover them with foil to keep them warm while you grill the peaches and figs.
While chops are cooking, halve 2 peaches and 2 figs. Pour a couple of tablespoons of olive oil on a plate and dip cut sides of the fruit into the oil, then sprinkle with kosher salt.
Place fruit cut side down on grill over medium heat while the rest of the chops finish cooking. Grill for a couple of minutes, until the cut side of the fruit begins to blacken.
I placed each chop on a bed of rice. Serve peach and fig halves over each pork chop. Drizzle accumulated juices over them.