Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together maple syrup, vinegar and pepper. Pour over pork in bag; seal bag. Refrigerate for 2 hours.
When ready to cook, preheat grill to 400º to 450ºF. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill.
Cook for 7 minutes per side or until internal temperature reaches 160º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes. Serve with Grilled Stone Fruit Salsa.
This farm news was published in the June 14, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.