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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Maple-Brined Pork

Cooking Light AUGUST 2011

  • Yield: 4 servings (serving size: 1 chop and 4 fruit pieces)
  • Hands-on:26 Minutes
  • Total:9 Hours

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 11.7g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.2g
  • Carbohydrate: 12.7g
  • Fiber: 1.5g
  • Cholesterol: 82mg
  • Iron: 1mg
  • Sodium: 620mg
  • Calcium: 33mg
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Maple-Brined Pork recipe

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