Dill Pickle Pork Chops Recipes

PICKLE JUICE-BRINED PORK CHOPS

Steps:

• Place the pork chops in shallow dish and pour the pickle juice over. Cover and marinate in the refrigerator, turning occasionally, for at least 3 hours and up to overnight.
• Preheat the oven to 350°F (175°C).
• Drain off and discard the brine. Pat the pork chops dry and season with salt and pepper.
• In a large cast-iron skillet set over medium-high heat, warm the oil until shimmering but not smoking. If using the dill sprigs, press half onto 1 side of the pork chops. Place the pork chops, dill-side down, in the skillet and cook until browned and crisp on that first side, about 3 minutes. Press the rest of the dill on the top side of the pork chops and flip. Immediately transfer the skillet to the oven.
• Roast the pork chops for about 10 minutes, until the meat springs back when you give it a forceful poke with your finger, 145°F (60°C) on an instant-read thermometer inserted into the thickest portion. The timing will vary somewhat depending on the thickness of your chops.
• Let the pork chops rest for 5 minutes before digging in.

LOW-CARB DILL PICKLE PORK CHOPS

Steps:

• Add the pork chops to a large ziplock bag and pour in all of the pickle juice from the jar. Set aside for 20 minutes.
• Roughly chop the pickles and set aside.
• Meanwhile, heat an extra large skillet over medium-high. Add the bacon and onion to the skillet, stirring occasionally until the bacon is almost cooked and the onion is tender (approximately 5 minutes).
• Remove the pork chops from the bag and pat them dry with paper towels. Season the chops liberally on both sides with salt and pepper.
• Add the chops to the skillet, making room for them amongst the bacon and onion so the chops touch the bottom of the pan and brown them well on both sides. This should take approximately 2-3 minutes per side.
• Remove the browned chops from the skillet and keep warm on a plate.
• Add the beef broth and reserved pickle juice (from the bag) to the skillet making sure to scrape up the browned bits from the bottom of the pan. Bring the sauce to a boil and cook for 5 minutes.
• Add the chops back into the skillet along with any juices that remain on the plate.
• Add the chopped pickles to the skillet over the chops. Cover the skillet and place the skillet in a preheated 350-degree oven for 20 minutes.
• Serve hot and enjoy!

PORK CHOPS WITH DILL PICKLE MARINADE

Steps:

• Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PICKLE BRINED PORK CHOPS | TRAEGER GRILLS

Steps:

• Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours. Drain well and pat dry with paper towels.
• Season generously with black pepper.
• When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
• Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145℉.
• Let rest for 5 minutes before serving. Enjoy!

DILL PICKLE PORK CHOPS

Steps:

• Brown chops in shortening. Remove from pan. Sprinkle with salt and pepper. Spread each chop with 1/2 teaspoon mustard. Place in 9" square pan. Sprinkle chops with pickles. Add pickle juice. Cover and bake at 350 degrees for 40 minutes. Add apple juice. Cook 20 minutes. Skim off fat. Boil down juice in saucepan. Serve over chops.

PORK CHOPS WITH SOUR CREAM DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).