 |
Prep Time: 25 Minutes Cook Time: 540 Minutes |
Ready In: 565 Minutes Servings: 6 |
|
The cooking time includes 8 hours chilling time. Ingredients:
3 cups water |
1/2 cup fat-free low sodium chicken broth |
1 tablespoon black peppercorns |
1 1/2 teaspoons whole allspice |
4 garlic cloves, crushed |
1 bay leaf, crushed |
2 tablespoons kosher salt, divided |
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, mekted |
2 ripe plums, halved and pitted |
2 ripe peaches, halved, and pitted |
2 green onions, sliced |
Directions:
1. Place the first 8 ingredients, through maple syrup into a pan, bring to a boil, and dissolve salt.
2. Cool, and seal pork and brine in a zip-loc plastic bag, chill for 8 hours, and drain.
3. Preheat grill to medium-high heat.
4. Sprinkle pork with 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Grill pork on a rack coated with cooking spray 3 minutes on each side or until desired doneness.
6. Combine 1 1/2 teaspoons each of syrup, and butter and brush onto fruit.
7. Sprinkle with 1/4 teaspoon each salt, and pepper.
8. Grill fruit, cut sides down, on rack coated with cooking spray for 3 minutes.
9. Cut each peach, and plum half again, and serve with pork.
|
|