Maple Brined Pork Chops
Try something new this grilling season with this Maple Brined Pork Chops recipe served with an Arugula and Peach Salad. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Maple Brined Pork Chops
Persons
4
Ingredients
- 1 C. Water
- 1/3 C. Pure Maple Syrup
- 2 Tbsp. Coarse Kosher Salt
- 1 1/2 tsp. Black Peppercorns
- 1 Bay Leaf (dried)
- 2 C. Ice Cubes
- 4 Bone-In Pork Chops
- Vegetable Oil
- 3 Ripe Peaches, halved and pitted
- Arugula and Peach Salad, for serving
Instructions
- In a medium bowl or container, mix the water, maple syrup, salt, peppercorns, bay leaf, and ice. Add the pork chops, cover, and place in the refrigerator to brine for 1-1.5 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° F 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 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard and 1 teaspoon fresh thyme leaves. Whisk in ¼ cup extra-virgin olive oil. Add 6 cups loosely packed baby arugula and the grilled peach wedges. Gently toss until evenly coated. Serve with the grilled pork chops.
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