Maple-Brined Pork Chops


Enjoy juicier and tastier pork chops thanks to this flavorful maple brine.

Source: Flavorize by Ray Lampe, Dr. BBQ and published by Chronicle Books
Serves: 4

See recipe for Maple Brine.


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


  1. Place the chops in a large heavy-duty zip-top bag. Pour the maple brine over them. Seal the bag, squeezing out as much air as possible.
  2. 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.
  3. Prepare an outdoor grill to cook direct over medium heat.
  4. Remove the chops from the brine and rinse them under cold water. Dry the chops well.
  5. Place them on the grill and cook them for 5 to 6 minutes, until they’re golden brown.
  6. 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.
  7. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve one chop to each guest.

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