The best parts of summer involve fresh, juicy fruit and the grill. Usually separate from each other, but this recipe combines both for a delicious outcome! Ingredients - 1/4 cup balsamic vinegar - 1 Tbs honey - 1 clove garlic, finely chopped - 1 1/2 tsp kosher salt, divided - 1 tsp freshly ground black pepper, divided - 8 Tbs olive oil, divided plus more for grill grates - 4 1/2" thick bone-in pork chops (about 2#) - 4 cups arugula - 1 cup loosely packed fresh flat-leaf parsley leaves, torn - 4 ripe peaches, nectarines or apricots, pitted and sliced I used boneless pork chops, mixed greens instead of arugula and peaches. Skipped the parsley. Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil. Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered,...