Ingredients:

• 4 sprays cooking spray
• 20 oz uncooked lean bone-in center rib pork chop or roast, 4 (5-oz) chops
• 2 tsp olive oil
• 1 tsp kosher salt, divided
• 1 tsp garlic powder
• 1 tsp ground coriander
• ½ tsp black pepper
• 1 medium uncooked red onion, cut into 8 wedges with some core attached
• 4 medium peaches, quartered and pitted
• 1 cup cherries, pitted and halved (optional)
• 2 tbsp whole-grain mustard
• 1 tbsp cider vinegar
• 1 tbsp honey
• 2 tbsp fresh mint leaves

Instructions

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
2. Brush pork chops on both sides with oil. In a small bowl, combine 3⁄4 tsp salt, garlic powder, coriander, and black pepper. Sprinkle spice rub evenly over both sides of pork. Coat onion wedges and cut sides of peaches with nonstick spray. In a small bowl, whisk mustard, vinegar, and honey.
3. Arrange pork chops, onion, and peaches, cut-side down, on the grill. Cook peaches, on cut sides only, until charred and marked from the grill, 3 to 4 minutes. Cook onion until marked from the grill, 3 to 4 minutes per side, then sprinkle with remaining 1⁄4 tsp salt. Cook chops until meat is cooked through and an instant-read thermometer inserted into centers registers 145°F, 5 to 6 minutes per side, basting with mustard glaze during the last 1 to 2 minutes of cooking on each side. (If including cherries, arrange on the grill pan and cook until marked from the grill.) Transfer pork, peaches, and onion wedges to a platter. Sprinkle with mint.
4. Serving Size: 1 pork chop, 2 peach halves, 2 onion wedges, and 1/4 cup cherries (optional).