Maple Brined Pork Chops
- Calories
- Fat
- Protein
- Fiber
Ingredients
10 ingredients | 2 hours | 4 servings
- 1 cup water
- 1/3 cup pure maple syrup
- 2 Tbsp. coarse kosher salt
- 1 1/2 tsp. black peppercorns
- 1 bay leaf (dried)
- 2 cups ice cubes
- 4 bone-in pork chops (natural, cut ¾ inch thick, 8-ounce each)
- vegetable oil
- 3 peaches (ripe, firm, halved and pitted)
- arugula and peach salad (for serving, see recipe, below)
Directions
- Preheat grill to medium heat for direct grilling. Remove pork chops from brine; pat dry with paper towels. Discard brine.
- Brush grill grate with vegetable oil. Place pork chops on center of grate; place peach halves, cut sides down, on outer edge of grill. Grill, covered, for 8 to 12 minutes or until the internal temperature of the pork reaches 145° F and peaches have grill marks, turning chops over halfway through grilling.
- Transfer pork chops to a platter. Loosely cover with foil; let rest for 3 minutes. Cut peaches into wedges; serve with pork or, if desired, use peaches in salad.
- Arugula-and-Peach Salad: In a large bowl whisk together 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard and 1 teaspoon fresh thyme leaves. Whisk in ¼ cup extra-virgin olive oil. Add 6 cups loosely packed baby arugula and the grilled peach wedges. Gently toss until evenly coated. Serve with the grilled pork chops.
1:37
