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Maple-Brined Pork

Photo: John Autry; Styling: Cindy Barr
Hands-on time 26 mins
Total time 9 hrs
Yield 4 servings (serving size: 1 chop and 4 fruit pieces)

Ingredients

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

Nutrition Information

  • calories 243
  • fat 11.7 g
  • satfat 5.4 g
  • monofat 3.6 g
  • polyfat 0.9 g
  • protein 22.2 g
  • carbohydrate 12.7 g
  • fiber 1.5 g
  • cholesterol 82 mg
  • iron 1 mg
  • sodium 620 mg
  • calcium 33 mg

How to Make It

  1. Place first 6 ingredients, 2 tablespoons salt, and 2 tablespoons syrup in a pan. Bring to a boil; dissolve salt. Cool. Seal pork and brine in a zip-top plastic bag. Chill 8 hours; drain.

  2. Preheat grill to medium-high heat.

  3. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill pork on a rack coated with cooking spray 3 minutes on each side or until done. Combine 1 1/2 teaspoons syrup and butter; brush onto fruit. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill fruit, cut sides down, on rack coated with cooking spray for 3 minutes. Cut each peach and plum half in half again; serve with pork. Top with onions, if desired.