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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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