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Pickle-Brined Pork Chops with Grilled Peaches & Sautéed Spinach

Hold on to that leftover pickle juice and use it for a brine to tenderize your pork chops! Enjoy it alongside alongside warm, juicy fruit and sauteed spinach for a simple, delicious meal any day of the week.

Pickle-Brined Pork Chops with Grilled Peaches & Sautéed Spinach

Photo and recipe by @bacusbbq

Ingredients

  • Pickle Juice
  • Pork Chops
  • Seasoning of choice
  • 3-4 peaches
  • Spinach
  • 1-2 tablespoons of butter
  • ½ tsp garlic, minced
Prep time
24 hours
Cook time
20 minutes

Instructions

  1. Brine Pork-Chops overnight in pickle juice.
  2. Preheat grill to high heat, about 525°F
  3. Season chops with your favorite seasoning or rub. Set aside.
  4. Cut peaches into slices, then rub with olive oil and top with cinnamon. Set aside.
  5. Prepare pork chops — Grill chops for about 4 minutes per side. Remove from heat once internal temperature reaches 145°F
  6. Prepare peaches — Grill peaches over indirect heat, about 2 minutes per side. Remove from heat.
  7. Prepare spinach — Sautee spinach with butter, garlic and sprinkle with salt and pepper, to taste, about 3-4 minutes until wilted.
  8. Plate and enjoy!
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