Maple Brined Pork Chops with Grilled Peaches -

Maple Brined Pork Chops



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)


  1. Preheat grill to medium heat for direct grilling. Remove pork chops from brine; pat dry with paper towels. Discard brine.
  2. 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.
  3. 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.
  4. 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.
Per serving (including salad): 705 calories, 32 g fat, 8 g saturated fat, 0 g trans fat, 184 mg cholesterol, 801 mg sodium, 32 g carbohydrates, 2 g fiber, 30 g sugar, 70 g protein. Daily Values: 21% Vitamin A, 19% Vitamin C, 21% Calcium, 16% Iron. 

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