Maple Brined Pork Chops

Recipe adapted from Ray “Dr. BBQ” Lampe’s cookbook, Flavorize.

There is something really special about the combination of grilled pork and maple syrup, and these are a great example. I think the chops are great paired with grilled sweet corn and grilled Texas toast.


  • 4 bone-in pork chops, about 3⁄4 in (2 cm) thick
  • 1 recipe cold Maple Brine (see separate recipe)
  • 2 tbsp pure maple syrup


Place the chops in a large heavy-duty zip-top bag. Pour the brine over them. Seal the bag, squeezing out as much air as possible. Place the bag in a pan or bowl in case of leakage and refrigerate it for 3 to 4 hours, occasionally moving the chops around within the bag.

Set the EGG for direct cooking (no convEGGtor) at 350°/177°C.

Remove the chops from the brine and rinse them under cold water. Dry the chops well. Place them on the EGG and cook them for 5 to 6 minutes, until they’re golden brown. Flip them over and cook them for another 5 to 6 minutes, until they reach an internal temperature of 150°F/65°C deep in the center. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve one chop to each guest.

Makes 4 servings

Maple Brine Ingredients

  • 2 cups (480 ml) water, plus 2 cups (480 ml) ice water
  • 1⁄2 cup (120 ml) pure maple syrup
  • 1⁄4 cup (60 g) 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

Maple Brine Instructions

In a medium saucepan over medium heat, combine the 2 cups (480 ml) water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and nutmeg. Mix them well. Bring the mixture to a simmer, stirring often. Cook it for 1 to 2 minutes, until the salt and syrup are dissolved. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended. Refrigerate the brine for at least 2 hours, until well chilled. Use it immediately or keep it refrigerated for up to 1 week.

Makes about 1 qt (960 ml)

5 thoughts on “Maple Brined Pork Chops”

  1. Can or should the chops be brined longer than 3-4 hours? I just made the brine and was wondering if I should brine the cops overnight. Also FYI I used Apple Juice in place of the water so the mixture is 1/2 apple juice 1/2 ice water.

  2. My chops were 1 1/4 inch bone in. I vacuum sealed them in the brine and cooked them 10 mins per side direct and about 8 mins indirect. They were delicious, moist and beautifully grill marked.

  3. I made this for dinner tonight on a whim and it came out great. I would describe the flavor as “French toast pork chops”. A little strong at first but it grew on me as I ate.

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