Grilled fruit can dress up pork in many ways

The dry heat of the grill can make for a dry pork chop with little taste. There are ways to prevent this problem.

You also can brine chops or marinate them yourself. Another useful technique is to sear the chops on both sides over a medium-high heat to seal in the juices. Then turn the heat down to low-medium or move the chops to a cooler part of the grill to continue cooking.

Depending on the thickness, chops will take 18 to 25 minutes to grill. The internal temperature should be about 145 to 150 degrees. Let the chops rest before serving.

Grilled pork chops go well with grilled fruit. You can grill the fruit along with the chops in about the same time.

For fruit, think nectarines and peaches, papaya and large pieces of mango. Choose fruits that are firm and not overly ripe, and leave the skin on. If the fruit is too soft, there's a chance the pieces will fall apart on the grill or fall through the grates.

Brush the sliced side with canola oil and grill the cut side down first. Cook until the fruit easily releases from the grill. When grilled, the natural sugars release and caramelize so the fruit takes on added flavor.

Another reason I like grilled peaches and nectarines is that they take to savory ingredients and fresh herbs.

APPLE AND HONEY MARINATED PORK CHOPS WITH GRILLED PEACHES

Serves: 2 (generously) Preparation: 10 minutes

Total time: 45 minutes (plus marinating)

MARINADE AND CHOPS:

1 cup apple juice or cider

1/4 cup honey

1/4 cup canola oil

2 tablespoons cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon oregano leaves

2 thick (about 1 1/4 inches) pork chops with bone, trimmed of visible fat

FRUIT

2 peaches or nectarines cut in half, pit removed

1 tablespoon canola oil

1/4 cup feta or blue cheese

1 tablespoon honey

In a large glass measuring cup, whisk together the apple juice, honey, oil, vinegar, salt, pepper and oregano. Place the pork chops in a plastic sealable bag. Pour half of the marinade over the pork. Seal the bag and turn to coat the chops with the marinade. Refrigerate 3 to 4 hours. Refrigerate the remaining marinade to baste the chops when grilling.

Prepare the grill or preheat it to medium-high heat. Oil the grates.

Remove the pork chops from the marinade (discard the marinade) and let sit at room temperature while the grill is heating.

Grill the pork chops about 5 minutes on one side or until well-seared with nice grill marks. Turn and sear on the other side, about 5 minutes. Turn the heat to medium-low or move the chops to a cooler part of the grill to finish cooking. Grill 10-15 minutes more depending on the thickness. Occasionally baste the chops with the remaining reserved marinade.

The internal temperature of the chops should be 145 to 150 degrees.

Meanwhile, brush the peaches all over with the 1 tablespoon canola oil. About 10 minutes before the chops are done, place the fruit, flesh side down, on the grill. Grill about 4 minutes or until they start to become tender and have nice grill marks. Turn and place 1 tablespoon feta cheese where the pit was. Close lid and grill another 3 minutes to soften the cheese.

Place a pork chop and 2 peach halves on each plate. Drizzle honey over the peaches and serve.

Analysis based on 3 ounces pork and 2 peach halves with 1 tablespoon feta cheese each: 396 calories (59 percent from fat), 20 g fat (6 g saturated fat), 31 g carbohydrates, 25 g protein, 497 mg sodium, 84 mg cholesterol, 3 g fiber.