Maple-Brined Pork Chops Grilled on the Big Green Egg

A New Approach to the Perfect Chop

For a long time I questioned whether brining was necessary. I had success with other seasoning methods and didn’t want an extra step. A gift from my daughter changed that: Dr. BBQ’s book Flavorize. While testing his Maple Brine on thick bone-in pork chops, I took one bite and was instantly convinced. These were the best pork chops I had ever eaten.

Why Brining Makes a Difference

Brining is powerful even for small cuts like pork chops. Through osmosis, a brine pushes moisture and flavor into the muscle fibers, which is especially important for lean pork that can dry out over high heat. Submerging chops in a solution of salt, sugar and aromatics essentially “plumps” the meat and creates a safety net during cooking, keeping the pork juicy even if it stays on the grill a minute too long.

The maple notes in this brine add a gentle sweetness that balances the pork’s natural savoriness. The result is a complex, layered flavor you won’t get from a dry rub alone. Relax with a good glass of Pinot and try this recipe for Big Green Egg Maple Brined Pork Chops.

Step 1: Making the Brine

Assembling the Maple Brine

This brine is simple to make and uses common pantry ingredients. You will need:

• Maple syrup – the sweet backbone that gives warm, autumnal depth.
• Vanilla extract – a subtle enhancer that brightens the maple and pork flavors.
• Minced or granulated onion – for savory aroma and depth.
• Salt – essential for moisture retention and seasoning.
• Nutmeg and cinnamon – warm spices that complement smoke and maple.
• Water – the carrier that moves flavors into the meat.

Combine the ingredients in a pot and whisk until the salt dissolves. Heat the mixture just enough to dissolve the salt and blend the flavors, then chill the brine completely before adding raw pork. Do not place meat into warm brine; that creates a food-safety risk and can start cooking the exterior.

Rapid cooling tip

To cool the brine quickly, add about 2 cups of ice water (roughly equal to the water used in the simmer). This shock cools the brine to refrigerator temperature and also dilutes the concentrate to the proper salt ratio. Once ice-cold, put the chops in 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

When the brine is ice-cold, place thick bone-in pork chops in a Ziploc bag, pour the brine in, remove excess air so the liquid touches the meat completely, and refrigerate. For a 1.5″ thick bone-in chop, 4 hours is ideal—long enough for flavor and moisture to penetrate without making the texture mushy or overly salty.

Brining times by cut

Adjust brining time by thickness and cut:

Pork Cut	Thickness	Recommended Brine Time
Thin Cut (Boneless)	1/2″–3/4″	30–45 minutes
Standard Bone-In	1″	1–2 hours
Thick Cut (Double Bone)	1.5″–2″	4–6 hours
Pork Tenderloin	Whole	4–8 hours

Step 3: Remove Pork Chops from Brine and Heat the Grill

From brine to grill

After brining, remove the chops and rinse 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. Let the chops come slightly closer to room temperature while you prepare the grill.

Big Green Egg setup

Set the Big Green Egg for direct grilling at medium-high heat. Use quality lump charcoal and leave the convEGGtor out for direct contact with coals. Aim for a dome temperature around 400°F. Make sure the grate is clean and preheated to get strong sear marks and caramelization of the maple sugars.

Step 4: Grill the Pork Chops

Sear for color and flavor

Grill the chops over 400–450°F. For a thick, bone-in chop, plan roughly 4–5 minutes per side as a starting point. The key is internal temperature: remove the chops when the center reaches 140°F, measured away from the bone with an instant-read thermometer for accuracy.

Rest and carryover cooking

• Pull temperature: 140°F.
• Rest: Tent loosely with foil and rest 5–10 minutes. Carryover heat will raise the internal temperature to about 145°F, providing a safe, tender, and juicy result.

Pulling slightly early prevents the muscle fibers from tightening and squeezing out the brine you worked to infuse.

Step 5: Rest and Serve

Final rest

Let the chops rest 5–10 minutes before slicing. This lets the juices redistribute so they stay in the meat, not on your cutting board.

Suggested pairing

These chops pair wonderfully with a creamy Parmesan risotto. The risotto’s richness contrasts the wood-fired crust and complements the maple-vanilla notes from the brine, creating a balanced, elegant plate.

Big Green Egg Maple Brined Pork Chops

Adapted from the book Flavorize by Dr. BBQ. This maple brine makes tender, juicy pork chops with a subtle sweet-savory profile.

Ingredients

Pork Chop Ingredients

• 4 bone-in pork chops (about 1.5″ thick)

Brine Ingredients

• 2 cups water
• 2 cups ice water
• 1/2 cup pure maple syrup
• 1/4 cup Morton’s kosher salt (or equivalent)
• 1 tablespoon vanilla extract
• 1 teaspoon granulated onion
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Combine the water, maple syrup, kosher salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium saucepan.
2. Heat until the mixture reaches a simmer, then simmer 1–2 minutes, stirring frequently to dissolve the salt.
3. Remove from heat and pour the hot brine into the ice water to cool it quickly.
4. When the brine is completely cold, add it to a large Ziploc bag with the pork chops, removing excess air so the liquid contacts the meat.
5. Refrigerate for 4 hours (adjust time for thinner or thicker cuts as noted above).
6. Remove the chops from the brine, rinse under cold water, and pat completely dry.
7. Preheat the Big Green Egg (or grill) to 400–450°F for direct grilling.
8. Grill the chops 4–5 minutes per side, monitoring internal temperature. Pull at 140°F.
9. Rest the chops 5–10 minutes so carryover cooking brings them to about 145°F, then serve.

If you try this recipe, tag @the_bbq_buddha or use #the_bbq_buddha to share your results.