Pork Chops

Recipe courtesy of chef Todd Richards from Lake & Oak BBQ.




  • 10 oz. (286 g) bone-in pork chops (about 1/2 inch (1 cm) (13 mm) thick) 
  • 4 cups (960 ml) (32 oz. (914 g) Sweet Tea Brine (recipe follows) 
  • 2 tablespoons (30 ml) blended olive oil 
  • 1 teaspoon (5 ml) kosher salt 
  • 1 teaspoon (5 ml) coarsely ground black pepper 
  • 1/2 cups (120 ml) bourbon 
  • 1/4 cups (60 ml) unsalted butter 
  •  Apple Butter and Spiced Pumpkin Seeds (recipe follows) 

Apple Butter

  • 1/2 cups (120 ml) unsalted butter, melted 
  • red apples, cored 
  • 1/4 cups (60 ml) packed light brown sugar 
  • 1 teaspoon (5 ml) ground cinnamon 
  • 1/2 teaspoons (2.5 ml) ground cloves 
  • 1/2 teaspoons (2.5 ml) ground allspice 
  • 1/2 teaspoons (2.5 ml) kosher salt 
  •  Pinch of freshly ground black pepper 

Spiced Pumpkin Seeds

  • 2 tablespoons (30 ml) blended olive oil 
  • 1 cup (240 ml) pumpkin seeds 
  • 1/2 teaspoons (2.5 ml) gray sea salt 
  • 1/2 teaspoons (2.5 ml) curry powder 
  • 1/4 teaspoons (1.3 ml) freshly ground black pepper 

Sweet Tea Brine

  • 8 cups (1920 ml) water 
  • regular-size orange pekoe black tea bags 
  • 1 cup (240 ml) granulated sugar 
  • 1 cup (240 ml) kosher salt 
  • 1 tablespoon (15 ml) black peppercorns 
  • 1/4 teaspoons (1.3 ml) red pepper flakes 
  • garlic cloves 
  • star anise pods 
  • bay leaves 
  • large thyme sprigs 
  • medium-size oranges, cut into quarters 
  • large lemon, cut into quarters 



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Step 1

Combine the pork and Sweet Tea Brine in a large baking dish. Cover and refrigerate 8 hours or overnight.

Step 2

Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper.

Step 3

Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in the butter. Set aside.

Step 4

Set the EGG for direct cooking at 450°F/232°C.

Step 5

Grill the pork chops until golden brown and slightly crispy on the bottom, about 6 minutes, basting occasionally with the bourbon butter. Turn the pork chops and cook until the meat begins to draw close to the bone, about 4 minutes.

Step 6

Transfer to a wire rack; let stand 15 minutes, basting occasionally with any remaining bourbon butter. Serve with Apple Butter, Spiced Pumpkin Seeds and collard greens as a side.

Apple Butter

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. Combine the melted butter and apples in a baking dish, turning to coat the apples in the butter. Bake until the apples are very tender and the skins pop, 50 minutes to 1 hour. Sprinkle the apples with the brown sugar, cinnamon, cloves, allspice, kosher salt and pepper. Return to the EGG until the sugar melts, about 5 minutes. Remove from the EGG, and let stand 15 minutes. Transfer the apple mixture to a blender and process until smooth. Let stand 30 minutes at room temperature or refrigerate overnight.

Spiced Pumpkin Seeds

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. Heat the oil in a cast iron skillet in the EGG; add the pumpkin seeds and cook, stirring occasionally, until golden brown, about 2 minutes. Remove from the EGG. Stir in the sea salt, curry powder, and pepper. Drain on a plate lined with paper towels.

Sweet Tea Brine

Step 1

Bring the water just to boiling in a large saucepan. Remove from the heat and add the tea bags. Let stand 5 minutes; remove and discard the tea bags. Add the remaining ingredients, squeezing the citrus juice into the pan as you add them. Return to medium-high and bring to a simmer. Remove from heat and let stand 1 hour. Remove the solids and store in an airtight container in the refrigerator up to 5 days. Makes about 2 quarts (1.9 L).

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