Move over, barbecue chicken. This sticky-sweet pork is coming for you.

When I think about grilling produce for dinner, my mind reflexively goes to my usuals — zucchini, peppers and onions. They are simply outstanding cooked crisp-tender and lightly charred over a flame (or on a grill pan), which is why they are on regular rotation in my house.

But there’s much more grill-friendly produce to explore, and — in the name of excitement and variety — I make sure to nudge myself out of my usual pattern. One category that really shines on the grill and adds an element of surprise to the plate are wedges of sturdy, leafy greens, such as romaine lettuce and napa cabbage. Another is stone fruits — peaches, nectarines, apricots — which become even juicier as they warm and add a luscious sweetness to savory meals.

This recipe brings wedges of napa cabbage and peaches into play on the grill with thin-cut pork chops (a refreshing switch from the usual chicken), for an enticing, low-lift meal. It’s flavored with a mix of apricot jam, vinegar, ginger and miso — which I think of as an elevated version of the sticky-sweet Saucy Susan sauce my family regularly slathered onto grilled and broiled chicken when I was growing up.

Here, the tangy-savory sauce does double duty. Some is spread on the pork chops where it caramelizes beautifully while grilling. The rest is combined with more vinegar and oil, and gets used as a dressing for the finished chops and grilled cabbage wedges, which turn out warm and slightly wilted, yet still nicely crisp.

Served alongside the plump grilled peaches and sprinkled with scallions, it’s a fast, healthful meal that brings a real thrill to the grill.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at elliekrieger.com.

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Apricot-Glazed Pork Chops With Grilled Peaches and Napa Cabbage

Servings: 4

Total time: 30 mins

⅓ cup (3 ¼ ounces) apricot jam

3 tablespoons unseasoned rice vinegar, divided

1½ tablespoons shiro (white) miso

1½ teaspoons finely grated fresh ginger

3½ tablespoons neutral oil, such as canola or avocado, divided, plus more as needed

½ teaspoon crushed red pepper flakes (optional)

¼ teaspoon fine salt

Four (6-ounce) bone-in pork chops, about ½-inch thick

1 head napa cabbage (2½ pounds)

4 ripe peaches, halved and pitted

2 scallions, thinly sliced (about ¼ cup)

1. In a small bowl, whisk together the jam, 1½ tablespoons of the vinegar, the miso and ginger until well combined.

2. Transfer 3 tablespoons of the jam mixture to another small bowl, and whisk in 1½ tablespoons of the oil and the remaining 1½ tablespoons of vinegar. This is the dressing for drizzling over the finished dish.

3. To the remaining jam mixture in the first bowl, whisk in the crushed red pepper flakes, if using, and the salt to combine. Spread this mixture generously over both sides of the chops and set them aside while you preheat the grill or grill pan.

4. Heat a grill pan over medium heat, or prepare the grill for direct heat. If using a pan, when it’s hot, brush it with a little oil. If using a gas grill, set it to 450°F. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are fully open. When all of the coals are gray and hot, about 15 minutes, your grill should be at medium heat. (Use a grill thermometer, or test the heat by holding your hand, palm down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450°F. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean, then use tongs to dip a folded paper towel in oil and lightly apply a thin layer all over the grill grates.

5. While the grill pan or grill is preheating, remove any loose outer leaves from the cabbage and reserve for another use. Quarter the cabbage lengthwise, keeping the core intact. (It will help keep the wedges together.)

6. Brush the cut sides of the cabbage and peaches with the remaining 2 tablespoons of oil. Working in batches, as needed, to prevent overcrowding, cook the cabbage wedges on the grill or grill pan, one of the cut sides down, until slightly wilted and grill marks form, about 2 minutes, then flip and cook on the other cut side for about 2 minutes more. Transfer to a serving plate. Grill the peaches, cut side down, until slightly softened and grill marks form, 2 to 3 minutes. Transfer to the platter with the cabbage.

7. Place the pork chops on the grill or grill pan, and cook until grill marks form and an instant-read thermometer inserted into the center of the meat reads 145°F, 2 to 3 minutes per side. Transfer the pork chops to the serving platter. Drizzle the cabbage and pork chops with the reserved dressing, sprinkle the scallions on top of everything, and serve.

Substitutions: For apricot jam, use peach jam or orange marmalade. For rice vinegar, use apple cider vinegar. For shiro (white) miso, use aka (red) miso, though the color and flavor will be slightly different. For bone-in pork chops, use boneless, skinless chicken breast pounded to ½-inch thick. For Napa cabbage, use 2 hearts romaine lettuce, halved lengthwise. For peaches, use nectarines or apricots. To make this gluten-free, use a gluten-free miso.

Storage: Refrigerate for up to 4 days.

Nutrition per serving (1 pork chop, 1 cabbage wedge and 2 peach halves): Calories 490; Fat 24g; Saturated Fat 5g; Carbohydrates 42 g; Sodium 469 mg; Cholesterol 86 mg; Protein 31 g; Fiber 7 g; Sugar 27 g

— From cookbook author and registered dietitian nutritionist Ellie Krieger