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.
It doesn’t get much easier or unexpected than this, folks. Pork chops are marinated in pickle juice, quickly seared in a hot skillet and finished in the oven. And while we love that this recipe promotes reusing pickle juice rather than let it go down the drain, we’re so darn enamored with these pork chops, we’d happily nosh on a whole jar of pickles just for the juice.–Angie Zoobkoff
Pickle Juice-Brined Pork Chops
- Quick Glance
- 15 M
- 3 H, 30 M
- Serves 4
- Four (10-ounce) bone-in pork chops (about 3/4-inch | 2 cm thick)
- 1 1/2 cups dill pickle juice from a 24-ounce (710 ml) jar
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons sunflower or other mild-tasting oil
- 16 fresh dill sprigs (optional)
- 1. 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.
- 2. Preheat the oven to 350°F (175°C).
- 3. Drain off and discard the brine. Pat the pork chops dry and season with salt and pepper.
- 4. 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.
- 5. 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.
- 6. Let the pork chops rest for 5 minutes before digging in.