Maple Brined Pork Chops with Grilled Peaches
Learn to grill Maple Brined Bone-In Pork Chops. By brining the pork chops, you add flavor while making the pork chops tender and juicy. Add grilled peaches or an arugula peach salad for a sweet addition
4 (6oz) Sakura Bone-In Pork Loin Chops
1 cup water
1/3 cup pure maple syrup
2 tablespoons coarse kosher salt
1 ½ teaspoons Kampot Whole black peppercorns
1 bay leaf, dried
2 cups ice cubes
3 peaches, ripe, firm, halved and pitted
arugula and peach salad:
1 tablespoon pure maple syrup
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon fresh thyme leaves
1/4 cup extra-virgin olive oil
6 cups baby arugula
To begin with, combine water, maple syrup, salt, peppercorns and bay leaf in a 2-quart saucepan. Heat and stir until salt dissolves, then remove from heat. Stir in ice. If necessary, cool brine to 45°F.
Place pork chops in a large resealable bag, then pour brine over pork chops and close bag. Place bag with pork 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. Once pork chops have brined, remove from bag, pat dry with paper towels and discard brine.
Brush grill grate with vegetable oil once heated and place pork chops on the center grate. Meanwhile, place peach halves, cut side down, on the outer edge of the grill. Grill, covered, for 8 to 12 minutes, turning chops over halfway through, or until the internal temperature of the pork reaches 145°F and the peaches have grill marks.
Transfer pork chops to a platter and loosely cover with foil while they rest for 3 minutes. Cut peaches into wedges and serve with pork, or, if desired, use peaches in the salad.
To make the Arugula and Peach Salad:
In a large bowl whisk together apple cider vinegar, pure maple syrup, dijon mustard and fresh thyme leaves then whisk in olive oil. Add loosely packed baby arugula and grilled peach wedges to the bowl then gently toss until evenly coated. Serve with grilled pork chops.