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Big Green Egg Maple Brined Pork Chops

Big Green Egg Maple Brined Pork Chops

The BBQ Buddha
This recipe for Maple Brined Pork Chops is from Dr. BBQ's book Flavorized. It was so good I had to make it and share it with you all.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Pork
Cuisine BBQ
Servings 4

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
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