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1
In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved.
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2
Place the pork chops into the marinade, and spoon marinade to cover the chops.
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3
Let stand at room temperature for 45 minutes to 1 hour.
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4
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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5
Remove the chops from the marinade, and discard marinade.
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6
Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side.
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7
Squeeze lime juice over the chops as they grill.
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8
An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
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9
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 to dissolve the sugar.
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10
Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes.
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11
Transfer the apple and pear slices to a grilling basket.
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12
Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes.
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13
Serve grilled fruit with pork chops.
