Pritchett's Grilled Pork Chops with Apple Pear Topping

Combine the ingredients in a large bowl - 1 cup of brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin - until they are thoroughly incorporated and the sugar has fully dissolved. Place pork chops into the bowl and pour the marinade over them to ensure they are well-coated. Allow the pork chops to sit at room temperature for 45 minutes to 1 hour.

Heat up your grill to medium-high heat and lightly grease the grates with oil. Remove the pork chops from the marinade and gently shake off any excess. Discard the remaining marinade.

Grill the pork chops on the preheated grill until they are nicely browned, display good grill marks, and reach an internal temperature of 145 degrees F (63 degrees C), about 8 minutes per side. As the chops grill, squeeze some lime juice over them to add extra flavor.

Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring until the sugar is fully dissolved. Stir in apple and pear slices and cook, stirring frequently, until the fruit is evenly coated with the butter mixture and softened but still retains some texture, about 5 minutes. Transfer the apple and pear slices to a grilling basket.

Cook the fruit slices on the grill until they are nicely browned, about 5 minutes. Serve the grilled fruit alongside the pork chops.