Recipe adapted from Ray “Dr. BBQ” Lampe’s new 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.
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 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)