Sunday Dinner: Maple-Brined Pork Chops and Succotash

B and I were in the mood for a really southern meal last weekend and with all the ingredients being in season at the farmers’ market right now, succotash seemed a perfect side dish. B thought it would go well with a maple-brined pork chop recipe he recently found (I loved these and I don’t even like pork chops that much!). We served both of these with grilled sweet potato slices sprinkled with a little bit of lime zest (Bobby Flay has a good recipe we borrowed heavily from).

Maple-Brined Pork Chops

  1 cup kosher salt
  3/4 cup sugar
  1 cup  maple syrup
  3 tablespoons Dijon mustard
  2 teaspoons hot red pepper flakes
  2 tablespoons juniper berries
  1/2 teaspoon whole cloves
  1/4 cup fresh rosemary, chopped
  2 tablespoons chopped fresh thyme
  12 garlic cloves, smashed
  2 tablespoons chopped fresh ginger
  8 cups water

  4 center-cut loin pork chops, 1 inch thick
  Freshly ground black pepper
  1/4 cup vegetable oil for grilling

Mix all of the first set of ingredients together in a pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large container and add the pork chops. Cover and refrigerate for no more than 12 hours (6 worked perfect for us).

Remove the pork from the brine and pat dry (without rinsing). Heat grill to medium-high

Season the chops with pepper (not salt — remember, the brining solution is salty) and brush with the oil. Place chops on grill and cook for 4 minutes on one side. Flip, and cook an additional 4 minutes or until desired doneness (we prefer slightly pink). Let rest 5-10 minutes before serving and enjoy!

recipe via Epicurious

Classic Succotash*

  2 cups fresh lima beans
  1/2 small yellow onion
  4 fresh thyme sprigs
  1 garlic clove
  3 uncooked bacon slices
  1 medium-size sweet onion, chopped
  3 cups fresh corn kernels (about 6 ears)
  1 pint cherry tomatoes, halved
  2 tablespoons unsalted butter
  1 tablespoon red wine vinegar
  1 1/2 tablespoons chopped fresh dill
  1 1/2 tablespoons chopped fresh chives

**This recipe makes a fairly large amount so you might want to halve it if there’s just two or three of you.

Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.

Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels and crumble.

Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

recipe via Southern Living

Sunday Dinner: Maple-Brined Pork Chops and Succotash



Mmm…..SO delicious looking! Seems simple enough…I hope I don't screw it up. :/


Looks amazing!


Oh yummy! This looks so good! Thanks so much for sharing this one, I will be trying it for sure!!! Happy Monday!



Heck yes! I am a huge fan of everything here, especially those lima beans. I love those little guys and don't eat them enough. They're on my list!


This is making my mouth water! I absolutely love having a side of sweet potatoes with just about every one of my dinners.

Connie | Sponsored by Coffee | Etsy


I'm literally salivating right now. This recipe looks so good. Thanks for sharing!

– Liz Lizo


Great recipe! I am going to try it with chicken!


I've never made succotash. Looks so good!

Amy Ann
Straight A Style

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