Maple-Brined Pork

Name: Maple-Brined Pork
Ingredients: 3 cups water; 12 cup fat-free low sodium chicken broth; 1 tablespoon black peppercorns; 1 12 teaspoons whole allspice; 4 garlic cloves, crushed; 1 bay leaf, crushed; 2 tablespoons kosher salt, divided; 12 teaspoon kosher salt, divided; 2 12 tablespoons maple syrup, divided; 4 (4 ounce) boneless pork chops; 12 teaspoon black pepper, divided; 2 tablespoons butter, mekted; 2 ripe plums, halved and pitted; 2 ripe peaches, halved, and pitted; 2 green onions, sliced

15 ingredients

9 steps

Ingredients

3 cups water
12 cup fat-free low sodium chicken broth
1 tablespoon black peppercorns
1 12 teaspoons whole allspice
4 garlic cloves, crushed
1 bay leaf, crushed
2 tablespoons kosher salt, divided
12 teaspoon kosher salt, divided
2 12 tablespoons maple syrup, divided
4 (4 ounce) boneless pork chops
12 teaspoon black pepper, divided
2 tablespoons butter, mekted
2 ripe plums, halved and pitted
2 ripe peaches, halved, and pitted
2 green onions, sliced

Directions

1

Place the first 8 ingredients, through maple syrup into a pan, bring to a boil, and dissolve salt.
2

Cool, and seal pork and brine in a zip-loc plastic bag, chill for 8 hours, and drain.
3

Preheat grill to medium-high heat.
4

Sprinkle pork with 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5

Grill pork on a rack coated with cooking spray 3 minutes on each side or until desired doneness.
6

Combine 1 1/2 teaspoons each of syrup, and butter and brush onto fruit.
7

Sprinkle with 1/4 teaspoon each salt, and pepper.
8

Grill fruit, cut sides down, on rack coated with cooking spray for 3 minutes.
9

Cut each peach, and plum half again, and serve with pork.