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I have to admit it (so please don’t tell anyone) that before this cook I had yet to brine anything before grilling it. I had read articles on both the pros and the the cons of brining, so I just assumed I could get great flavor in other ways… which I have. Recently however my daughter gave me a book by Dr. BBQ – Flavorize and I have been cooking recipes from it to learn new techniques. For this recipe I took his Maple Brine and used it on thick bone in pork chops. This was the best pork chop I have ever eaten and as a result I am now a believer in brining! I look forward to using this technique on many other proteins. Now sit back, grab a nice glass of Oregon Pinot, and enjoy this recipe for Big Green Egg Maple Brined Pork Chops.
Big Green Egg Maple Brined Pork Chops
Making the Brine couldn’t be easier. Maple Syrup, Vanilla Extract, Minced Onions, Salt, Nutmeg, Cinnamon, and Water are all you need.
Mix everything together and bring to a simmer whisking frequently. Once at a simmer stir for 1 – 2 minutes.
Cool the Brine down with 2 cups of ice water (the equal amount to the water used in the Brine).
Once the Brine is cooled place the bone in pork chops and the Brine in a large Ziploc bag and place in the refrigerator for 4 hours.
Take the pork chops out of the Brine and rinse. Pat the pork chops dry and go preheat the Big Green Egg.
I got the BGE up to 450° measured at the dome and cooked the pork chops for 5 minutes per side or until they measured 145° using a Thermapen.
Mrs. Buddha made a great Pumpkin Risotto that paired perfectly with the pork chops.
After the pork chops rest, serve with the Risotto and enjoy. I may never eat a pork chop again that wasn’t brined first!
Big Green Egg Maple Brined Pork Chops
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
- 4 bone in pork chops
Instructions
- Mix the water, syrup, salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium sauce pan
- Heat until it simmers the let it simmer 1 - 2 minutes stirring frequently
- Remove from heat and poor in to ice water
- When the brine is cool add the brine to a large Ziploc bag with the pork chops
- Place in the refrigerator for 4 hours
- Remove the pork chops from the brine, rinse, and pat dry
- Preheat the BGE to 450-500° measured at the dome
- Cook the pork chops 5 minutes on one side then flip
- Cook for another 5 minutes or until the Thermapen measures 145°
- Pull the pork chops and let them rest 5 minutes before serving
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you leave it in the brine longer? Like 8+ hours while I’m at work?
Yes that would work!
Have to agree , Best Pork chops I have ever had.
Thank you !
How thick were your pork chops?
1-2 inches thick…
The video provided indicates preheating the BGE to a lower temperature than the written instructions and a different cooking time. Which directions would you suggest using?
Good catch! I’d go with the video temp… I’ll update recipe and post.
Would this work with boneless chops?
Yes!
Would this work with boneless chops?