Maple-Brined Pork

Ingredients

• 1  bay leaves crushed
• 0.5 teaspoon pepper black divided
• 1 tablespoon peppercorns black
• 2 tablespoons butter melted
• 4  garlic clove crushed
• 2 tablespoons kosher salt divided
• 0.5 cup beef broth fat-free
• 2.5 tablespoons maple syrup divided
• 2  peaches pitted ripe halved
• 2  plums pitted ripe halved
• 16 ounce pork chops boneless
• 3 cups water 
• 1.5 teaspoons allspice whole

Equipment

• frying pan
• grill
• ziploc bags

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.
4. Combine 1 1/2 teaspoons syrup and butter; brush onto fruit.
5. 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.
6. Cut each peach and plum half in half again; serve with pork. Top with onions, if desired.