Pickle juice-brined pork chops. Yes, you read that correctly. We know. Why didn’t we think of brining pork chops in dill pickle juice? It’s easy, ingenious, delicious.
Pickle Juice-Brined Pork Chops
- Quick Glance
- 15 M
- 3 H, 30 M
- Serves 4
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.
Recipe Testers' Reviews
This was certainly an interesting new way to brine pork chops! It does create a juicy, flavorful chop, but you’d better like the taste of dill pickles, as the chops were infused with the tangy taste of pickles. I used the juice from Kosher Dill Stackers, but next time I’ll try the milder Bread and Butter pickle juice to get the juicy tenderizing effect but not so much of the pronounced tart pickle flavor.
Since there are only the two of us in my household, I purchased two 1 1/4-inch thick bone-in pork chops and marinated them for 4 hours in the fridge. It only took 2 1/2 minutes of searing to get the chops browned, and it took 20 minutes in the oven, since they were so thick, to get them to an internal temp of 145°F. I inserted an oven probe thermometer into the side of one of the chops to monitor the temp, so I wasn’t opening up the oven door repeatedly to test their temperature.
Some of the dill sprigs turned brown, but some stayed nice and bright coming out of the oven, but we couldn’t discern any noticeable dill flavor from them as the pickle flavor was so pronounced in each bite of the chop. I served these pork chops with roasted sweet potato spears and steamed broccoli.
This recipe will get you out of your “pork chop night” rut!
Such a different, intriguing way to shake up your standard pork chops. The chops were perfectly cooked and seasoned. I think this merits a TC because it’s so unique. The copious amount of dill, which worried me at first, was a lovely dark green and delicious.
I think it’s worth noting that, if you pick up the .75 oz packets of fresh dill in the produce section, you’ll need to purchase 2 for this recipe.
I let the meat rest a good 15 minutes before we dug in.