Maple-Brined Pork

• 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)

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.

water, chicken broth, black peppercorns, whole allspice, garlic, bay leaf, kosher salt, maple syrup, pork chops, black pepper, cooking spray, butter, peaches, green onions

Taken from www.myrecipes.com/recipe/maple-brined-pork (may not work)