Nectarines and other stone fruits—plums, peaches and apricots—pair well with the flavor of pork. Brushing the fruit with balsamic-maple glaze helps it caramelize during grilling and adds a welcome acidic bite.

Grilled Balsamic-Maple Pork Chops and Nectarines

For marinade, in a small bowl whisk together balsamic vinegar, olive oil, maple syrup, basil, garlic, salt and pepper. Place 1/4 cup marinade in a small saucepan and set aside. Pour remaining marinade in a large resealable plastic bag set in a bowl. Add pork chops to bag; seal and turn to coat. Marinate pork chops in refrigerator up to 2 hours.

Prepare a charcoal or gas grill for direct cooking over medium heat.

For nectarine glaze, add butter and brown sugar to reserved marinade. Heat over low heat until butter is melted. Brush half of the glaze onto cut sides of nectarines.

Remove pork from marinade, discarding marinade. Grill pork chops over medium heat for 14 to 18 minutes or until internal temperature reaches 145 degrees, turning once halfway through grilling and adding nectarine halves during the last 7 minutes of grilling. Grill nectarines until tender and juicy.

Arrange pork chops on a serving platter. Add nectarines and drizzle with remaining glaze. If desired, garnish pork chops with basil leaves.