SUMMER GRILLING

This post is sponsored by National Pork Board!

Now that we have a baby, Mike and I have been trying to be way more intentional about our nights at home. We love going out, but there’s just a lot more coordination involved. We also both grew to appreciate how nice it was to enjoy our home and make it feel special during the height of lockdowns. Staying home for dinner can be just as special as going out. (And a big bonus that we don’t have to try to secure a babysitter or worry about Ubering!)

I LOVE to grill. I used to be so intimidated by it, but one night while on vacation, I just went for it and realized that it’s not nearly as intimidating as I thought! My parents actually got us this grill as a wedding gift… and I love it. Nothing screams summer like grilling! One of our favorite things to grill? Pork chops. Absolutely delicious and truly can elevate any dinner– no matter what the day of the week is. (I also personally think that grilling is one of the easiest ways to cook dinner with minimal clean up or effort!)

I am partnering with National Pork Board to share a great dinner idea if you want to plan a date night at home. I made this and it was so, so good. We are adding this into our weekly rotation, no question. My mom always made pork chops with apples and Mike typically makes pork chops with onions…. switching in peaches was the perfect way to incorporate more summer flavors and support our favorite local farm!

Maple Brined Pork Chops (Inspired by recipe from Yummly.com)

– 1 cup water

– 1/3 cup pure maple syrup

– 2 Tbsp. coarse kosher salt

– 1 1/2 tsp. black peppercorns

– 1 bay leaf (dried)

– 2 cups ice cubes

– 4 bone-in pork chops

Prepare the brine: In a 2-quart saucepan combine water, maple syrup, salt, peppercorns and bay leaf. Heat and stir just until salt dissolves. Remove from heat. Stir in ice. If necessary, cool brine to 45°F.

1. Place pork chops in a large resealable bag. Pour brine over pork; close bag. Place bag with chops in a large baking dish or on a rimmed baking pan. Refrigerate for 2 to 4 hours.
3. 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.

Serve with arugula salad and grilled peaches, cut into wedges!

My tip! For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F with a 3-minute rest. We like using a digital meat thermometer for the easiest to read temperatures. Here’s more information on proper preparation!

Thank you National Pork Board for sponsoring this post!