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.
