Grilled Pluots and Pork Chops with Assorted Vegetables Ingredients - 4 each bone in - pork chops, half inch thickness - 3 each pluots (whole) - 1/2 pound asparagus - 2 each yellow pepper - 2 each red pepper - 2 bunches scallions - 8 each campari tomatoes - 2 tablespoons cane sugar - 1 teaspoon salt - 1 teaspoon black pepper - non-stick grill spray and regular non-stick spray (PAM) - 1 tablespoon water    Gas grill recipe. Grilled pluots add to the flavor of this healthy grilled meal.   Directions Cut each pluot in half, twisting to break apart, and then remove the pit. Cut asparagus into 4 to 5 inch pieces and do the same with the scallions. Cut peppers in half, remove core-seeds, place inside down and flatten (using your hand). Spray non-stick grill spray on the grill. Light grill	1

	and maintain temperature at approximately 350 degrees. Apply salt and pepper to pork chops. Spray asparagus and scallions with non-stick spray and place on grill together with the peppers and tomatoes. Mix water and sugar; coat pluots and place on grill cut side down. Cook vegetables for 15 - 18 minutes or until done, turning as necessary (e.g., when char appears on peppers). Turn the pluots every 5 minutes and recoat with sugar solution (turning a minimum of 2 times). On separate grill area cook the pork chops, turning after 7 1/2 minutes - cook to internal temperature of 160 degrees. All food should finish cooking at approximately the same time. Pluots can be served with ice-cream or heavy cream, if so desired. Egg noodles can also be easily added to this recipe.	2