Pickle-Brined Pork Chops with Grilled Peaches & Sautéed Spinach
Leftover pickle juice tenderizes pork chops, served with grilled cinnamon peaches and quick sauteed spinach.
- Prep
- 1440 min
- Cook
- 20 min
Hold on to that leftover pickle juice and use it for a brine to tenderize pork chops. Serve alongside warm, juicy peaches and sauteed spinach for a simple meal any day of the week.
Method
Directions
-
1
Brine pork chops overnight in pickle juice.
-
2
Preheat grill to high heat, about 525 degrees F.
-
3
Season chops with your favorite seasoning or rub. Set aside.
-
4
Cut peaches into slices, rub with olive oil, and top with cinnamon. Set aside.
-
5
Grill pork chops about 4 minutes per side. Remove from heat once internal temperature reaches 145 degrees F.
-
6
Grill peaches over indirect heat, about 2 minutes per side. Remove from heat.
-
7
Saute spinach with butter and garlic; sprinkle with salt and pepper to taste. Cook 3-4 minutes until wilted.
-
8
Plate and serve.
From farm to your kitchen
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Premium pork from trusted farms — shipped overnight, frozen at peak freshness.
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