Maple-Brined Pork Chops on the Big Green Egg: Juicy Grilled Recipe

A New Approach to the Perfect Chop

I used to skip brining, convinced my regular seasoning methods were enough. A gift from my daughter changed that: Dr. BBQ’s book Flavorize. After trying his Maple Brine on thick, bone-in pork chops, I was immediately converted. The result was the best pork chop I had ever eaten — juicy, flavorful, and perfectly balanced.

Why Brining is a Game Changer

Brining works by osmosis to draw moisture and seasoning deep into the meat’s muscle fibers. That makes it especially valuable for lean cuts like pork chops, which can dry out quickly over high heat. Submerging the chops in a brine of salt, sugar, and aromatics “plumps” the meat, creating a buffer that keeps the chops tender even if they stay on the grill a little too long.

The maple in this recipe adds a subtle sweetness that complements pork’s natural flavor and the smoky char from the grill. The sweet, savory, and aromatic layers go far beyond what a simple dry rub delivers. Enjoy this recipe for Big Green Egg Maple Brined Pork Chops.

Step 1: Making the Brine

Assembling the Maple Brine

This brine is easy to build and uses common pantry items. You’ll need:

• Maple syrup — primary sweetener with rich depth.
• Vanilla extract — enhances the maple and pork flavors.
• Minced or granulated onion — adds savory aroma.
• Salt — essential for moisture retention and penetration.
• Nutmeg and cinnamon — warm spices that pair well with smoke.
• Water — the base that carries flavors into the meat.

Combine these ingredients in a pot and heat until the salt dissolves and the spices are integrated. Cool the brine completely before adding raw pork; warm brine can begin to cook the meat’s exterior and is a safety concern.

The Importance of the Chill

After simmering to dissolve the salt, chill the brine fully. A practical method is to add 2 cups of ice water to the hot brine to quickly bring it down to refrigerator temperature. This both cools and dilutes the solution to the correct strength.

• Rapid cooling: brings the brine to a safe temperature so you can submerge the meat immediately.
• Perfect dilution: ensures the salt concentration isn’t too aggressive.

When the brine is ice-cold, place the chops in a gallon-sized heavy-duty bag or 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 completely chilled, place thick, bone-in pork chops in a heavy-duty zip-top bag and pour in the brine. Remove as much air as possible so the liquid contacts the meat evenly. Set the bag in a bowl to catch any leaks and refrigerate for 4 hours.

About four hours is the sweet spot for a 1.5″ bone-in chop — long enough for salt and maple to penetrate without turning the texture mushy or overly salty.

Brining Times by Cut and Size

Adjust brining time by thickness and cut:

Step 3: Remove Pork Chops from Brine and Fire up the Big Green Egg

From Brine to Grill

After the brining period, remove the chops, rinse them thoroughly under cold water to remove surface salt, then pat completely dry with paper towels. A dry surface is essential for a good sear; moisture causes steaming instead of crust formation.

Set up the Big Green Egg for direct grilling at medium-high heat. Aim for a dome temperature around 400°F. Use quality lump charcoal, leave the convEGGtor out for direct heat, and make sure the grate is clean and well-preheated.

Step 4: Grill the Pork Chops

Searing for Success

With the Egg stable at about 400°F to 450°F, grill the chops directly over the coals. For a 1.5″ bone-in chop, plan roughly 5 minutes per side, but use an instant-read thermometer to be precise.

The Pull Temperature: 140°F is Key

To keep pork juicy, remove the chops from the grill at 140°F. Tent loosely with foil and rest 5–10 minutes; carryover cooking will raise the internal temperature to about 145°F, the ideal finished temperature for safe, tender pork.

Step 5: Rest and Serve

The Final Rest

Let the chops rest for 5 to 10 minutes before slicing. Resting lets juices redistribute so they stay in the meat instead of running onto the cutting board.

The Perfect Pairing: Creamy Risotto

A creamy Parmesan risotto pairs beautifully with these chops. The risotto’s richness balances the maple-sweet and smoky notes of the pork, creating a comforting, restaurant-quality plate at home.

Brining changed how I cook pork — once you try it, you’ll likely make it a regular step for lean cuts. These maple-brined chops are proof that a simple technique can transform a familiar dish into something exceptional.

Big Green Egg Maple Brined Pork Chops