Pork Chops with Grilled Apricot-Maple Compote

You may need to adjust the amount of syrup in the recipe, depending on how sweet or tart your apricots are. Look for the Blenheim variety if you can find it.

3/4 pound ripe but firm apricots, halved and pitted

3 Tbsp olive oil + more for greasing the grill

2 slices medium red onion, cut crosswise (about 1/2-inch thick each)

kosher salt and ground black pepper to taste

4 bone-in pork chops, 1-inch thick (about 2 to 2 1/2 -inch total)

1 Tbsp maple syrup + more if needed

lemon juice to taste

chopped fresh mint, for garnish (optional)

Preheat a grill to medium (about 400 degrees). Grease the grates well with olive oil.

Toss the apricots with 1 1/2 Tbsp olive oil and rub the onion slices on both sides with another 1/2 Tbsp oil. Season both lightly with salt and pepper.

Prepare the pork chops by seasoning generously on both sides with salt and pepper, and set aside.

When ready to grill, place the apricots and onions on one half of the grill and the pork chops on the other. You may need to do this in stages if there is not enough room.

Grill the apricots and onions for about 4 to 6 minutes, until charred but still holding their shape, turning once during cooking.

Cook the chops for 10-12 minutes, turning during cooking so that they cook evenly throughout. Keep the lid close as much as possible.

Remove food from the grill and let the chops rest, lightly covered with foil, for 5 to 10 minutes. During this time, finish the compote by coarsely chopping the apricots and the onions, and tossing them both with remaining Tbsp olive oil, maple syrup and a squeeze of lemon juice.

Season to taste with salt and pepper and add more syrup and lemon juice if needed.

Serve warm chops with the compote, and sprinkle with chopped mint if using.