4 servings (serving size: 1 chop and 4 fruit pieces)
Photo: John Autry; Styling: Cindy Barr
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
2 tablespoons butter, melted
2 ripe plums, halved and pitted
2 ripe peaches, halved and pitted
2 green onions, sliced (optional)
How to Make It
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.
Preheat grill to medium-high heat.
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.
I am only reviewing the pork and brine - my market did not have the peaches or plums this time of year. I soaked the pork for 10 hours and it was ok. Nothing spectacular here. I couldn't taste the maple influence at all. Probably stick with other recipes we like better.