3 cups water
1/2 cup fat-free, lower-sodium chicken broth $
1 tablespoon black peppercorns
1 1/2 teaspoons whole allspice
4 garlic cloves, crushed $
1 bay leaf, crushed
2 tablespoons plus 1/2 teaspoon kosher salt, divided
2 1/2 tablespoons maple syrup, divided
4 (4-ounce) boneless pork chops $
1/2 teaspoon black pepper, divided
Cooking spray
2 tablespoons butter, melted $
2 ripe plums, halved and pitted
2 ripe peaches, halved and pitted
2 green onions, sliced (optional)

1/2 cup fat-free, lower-sodium chicken broth $ 1 tablespoon black peppercorns 1 1/2 teaspoons whole allspice 4 garlic cloves, crushed $ 1 bay leaf, crushed 2 tablespoons plus 1/2 teaspoon kosher salt, divided 2 1/2 tablespoons maple syrup, divided 4 (4-ounce) boneless pork chops $ 1/2 teaspoon black pepper, divided 2 tablespoons butter, melted $ 2 ripe plums, halved and pitted 2 ripe peaches, halved and pitted 2 green onions, sliced (optional)

1. Place first 6 ingredients, 2 tablespoons salt, and 2 tablespoons syrup in a pan. Bring to a boil; dissolve salt. Cool. Seal pork and brine in a zip-top plastic bag. Chill 8 hours; drain.
2. Preheat grill to medium-high heat.
3. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill pork on a rack coated with cooking spray 3 minutes on each side or until done. Combine 1 1/2 teaspoons syrup and butter; brush onto fruit. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill fruit, cut sides down, on rack coated with cooking spray for 3 minutes. Cut each peach and plum half in half again; serve with pork. Top with onions, if desired.