Grilled pork chop with arugula salad on a white plate, sitting on a gray table.

Maple-Brined Pork Chops with Grilled Peaches

Name: Maple-Brined Pork Chops with Grilled Peaches Recipe
Prep time: 4 h
Cook time: 12 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 4 Bone-in Pork Chops (natural, cut 3/4 inch thick, 8-ounce each); 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; Vegetable Oil; Arugula and Peach Salad:; 6 cups Baby Arugula, loosely packed; 3 Peaches (ripe, firm, halved and pitted); 2 tbsp Apple Cider Vinegar; 1 tbsp Pure Maple Syrup; 1 tsp Dijon Mustard; 1 tsp Fresh Thyme Leaves; 1/4 cup Extra-virgin Olive Oil; Additional Items:; 2 qt Saucepan; Large Baking Dish; Paper Towels; Instant-read Thermometer; Large Bowl; Aluminum Foil

Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Bone-in Pork Chops (natural, cut 3/4 inch thick)
Water
Pure Maple Syrup
Coarse Kosher Salt
Black Peppercorns
Bay Leaf (dried)
Ice Cubes
Vegetable Oil

Arugula and Peach Salad:

Baby Arugula, loosely packed
Peaches (ripe, firm, halved and pitted)
Apple Cider Vinegar
Pure Maple Syrup
Dijon Mustard
Fresh Thyme Leaves
Extra-virgin Olive Oil

Additional Items:

• 2 qt Saucepan
• Large Baking Dish
• Paper Towels
• Instant-read Thermometer
• Large Bowl
• Aluminum Foil

Directions:

In a 2-quart saucepan combine water, maple syrup, salt, peppercorns and bay leaf.
Place on the grill's side burner, heat and stir just until salt dissolves.
Remove from heat. Stir in ice. If necessary, cool brine to 45℉.
Place pork chops in a large resealable bag.
Pour brine over pork; close bag.
Place bag with chops in a large baking dish or on a rimmed baking pan. Refrigerate for 2 to 4 hours.
Preheat grill to medium heat for direct grilling.
Remove pork chops from brine; pat dry with paper towels. Discard brine.
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℉ and peaches have grill marks, turning chops over halfway through grilling.
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.

Arugula-and-Peach Salad:

In a large bowl whisk together apple cider vinegar, pure maple syrup, Dijon mustard and fresh thyme leaves.
Whisk in 1/4 cup extra-virgin olive oil.
Add baby arugula and the grilled peach wedges.
Gently toss until evenly coated.
Serve with the grilled pork chops.