A New Approach to the Perfect Chop
I used to think brining was an optional extra. I enjoyed good results with other seasoning methods and didn’t see the point of another step. Then my daughter gave me Dr. BBQ’s book Flavorize and I decided to try the Maple Brine on thick, bone-in pork chops. One bite changed my mind—these were the best pork chops I’d ever eaten.
Why Brining Makes a Difference
Brining works by osmosis, drawing moisture and flavor into the muscle fibers. That matters a lot for pork, a relatively lean protein that can dry out quickly over high heat. Submerging chops in a brine of salt, sugar and aromatics effectively plumps the meat, creating a buffer so the chops stay juicy and tender even if they remain on the grill a minute too long.
This maple brine adds a subtle sweetness that balances pork’s natural savor. It delivers a layered flavor you won’t get from a simple dry rub. Sit back with a glass of Oregon Pinot and try this recipe for Big Green Egg Maple Brined Pork Chops.
Step 1: Making the Brine
Assembling the Maple Brine
The brine is straightforward and uses common pantry items. You will need:
- Maple Syrup: The sweet base that brings depth.
- Vanilla Extract: Enhances the maple and pork flavors.
- Minced Onions or Granulated Onion: Adds savory aromatics.
- Salt: Essential for moisture retention and flavor penetration.
- Nutmeg and Cinnamon: Warm spices that pair well with smoke.
- Water: The liquid that carries these flavors into the meat.
Combine the ingredients in a pot and heat, whisking until the salt dissolves. Cool the brine completely before adding raw pork—placing meat into warm brine risks food safety and can start cooking the exterior.
The Importance of Chilling
Temperature control begins before grilling. After dissolving the salt and integrating the spices, bring the liquid down to refrigerator temperature. To speed this, add about 2 cups of ice water—roughly equal to the water used in the initial simmer. This rapid cooling makes the brine safe to use immediately and brings the salt-to-water ratio down to the proper level.
When the brine is ice-cold, transfer your chops into a gallon-sized heavy-duty bag or a glass bowl, pour the brine over them until fully submerged, and refrigerate.
Step 2: Brine the Pork Chops
The Brining Process
Once the brine is fully chilled, add the chops to a heavy-duty Ziploc bag and pour the brine in. Remove as much air as possible so the liquid contacts all surfaces. Place the bag in a bowl to catch any leaks and refrigerate for about 4 hours.
Four hours is a sweet spot for a thick-cut chop: long enough for salt and maple to penetrate toward the center, but short enough to avoid a mushy texture or excessive saltiness.
Brining Times by Cut and Size
Adjust brining time based on thickness and whether the bone is present:
| Pork Cut | Thickness | Recommended Brine Time |
| Thin Cut (Boneless) | 1/2″ to 3/4″ | 30 to 45 Minutes |
| Standard Bone-In | 1″ | 1 to 2 Hours |
| Thick Cut (Double Bone) | 1.5″ to 2″ | 4 to 6 Hours |
| Pork Tenderloin | Whole | 4 to 8 Hours |
I used a 1.5″ thick bone-in chop, so a 4-hour brine was ideal. Thinner supermarket chops need less time to avoid overpowering the pork’s delicate flavor.
Step 3: Remove Chops from Brine and Fire Up the Big Green Egg
From Brine to Grill
After the brine, remove the chops from the bag and rinse them thoroughly under cold water to wash away excess surface salt. Pat them completely dry with paper towels; a dry surface is essential for a good sear. While the meat rests briefly to take the chill off, prepare the Big Green Egg.
Setting Up the Big Green Egg
Set the Egg for direct grilling at medium-high heat to get a caramelized crust while cooking the chops evenly:
- Charcoal: Use quality lump charcoal and light it in several spots.
- Temperature: Aim for a steady dome temperature around 400°F.
- Grate: Make sure your stainless or cast-iron grate is clean and preheated for good sear marks.
Step 4: Grill the Pork Chops
Searing for Success
With the Egg stabilized at about 400°F to 450°F, grill the chops directly over the coals. For a thick bone-in chop, plan on roughly 4–5 minutes per side. Time is a guide—use an instant-read thermometer to check internal temperature for accuracy.
Pull Temperature: 140°F
Avoid overcooking. Pull the pork when the center (not touching the bone) reaches 140°F. Tent the chops loosely with foil and let them rest for 5–10 minutes; carryover heat will raise the internal temperature to about 145°F, a safe and juicy finish.
Removing the chops slightly early prevents the muscle fibers from tightening and squeezing out the flavorful juices you brined in.
Step 5: Rest and Serve
Let the Chops Rest
Give the chops a full 5 to 10 minutes before slicing so the juices redistribute. Slice too soon and the maple-infused moisture will pool on the cutting board instead of in the meat.
Perfect Pairing: Creamy Risotto
I like to serve these chops with a creamy Parmesan risotto. The velvety risotto contrasts the wood-fired crust, and the maple and vanilla notes in the brine complement the savory, salty cheese beautifully.
I won’t likely eat a pork chop again that hasn’t been brined first—this technique dramatically improved my results and should do the same for your lean proteins.
Big Green Egg Maple Brined Pork Chops
Ingredients
Pork Chop Ingredients:
- 4 bone-in pork chops
Brine Ingredients:
- 2 c water
- 2 c ice water
- 1/2 c pure maple syrup
- 1/4 c Morton’s kosher salt
- 1 tbsp. vanilla extract
- 1 tsp granulated onion
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Mix the water, maple syrup, salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium saucepan.
- Heat to a simmer, then let it simmer 1–2 minutes, stirring frequently until the salt dissolves.
- Remove from heat and pour into the ice water to cool the brine quickly.
- When the brine is cold, add it to a large Ziploc bag with the pork chops, remove excess air, and seal.
- Place in the refrigerator for about 4 hours (adjust time for thinner or thicker cuts).
- Remove the pork chops from the brine, rinse thoroughly, and pat dry.
- Preheat the Big Green Egg to 400–450°F measured at the dome for direct grilling.
- Cook the pork chops 4–5 minutes on one side, then flip and cook another 4–5 minutes, or until an instant-read thermometer reads 140°F in the thickest part away from the bone.
- Pull the chops and let them rest 5–10 minutes before serving so carryover cooking brings them to about 145°F.
Nutrition information is automatically calculated and should be used as an approximation.