Grilled Pork Chops With Dill Pickle Butter
Published July 12, 2024
- Total Time
- About 4½ hours
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus at least 4 hours' brining
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, 1-inch-thick pork chops
- 2cups dill pickle brine, plus more as needed
- 8tablespoons unsalted butter, at room temperature
- ¼cup finely chopped dill pickles
- 2tablespoons thinly sliced chives
- Salt and black pepper
- Extra-virgin olive oil, for greasing
Nutritional analysis per serving (4 servings)
593 calories; 46 grams fat; 21 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 818 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large resealable container, cover the pork chops with pickle brine; if you don’t have enough brine to cover, just flip the pork chops halfway through brining. Cover and refrigerate for 4 to 12 hours.
- Step 2
Meanwhile, in a medium bowl, mash the butter with a fork until smooth, then add the pickles and chives and stir until fully combined. Season to taste with salt and pepper. Cover and refrigerate until using.
- Step 3
Heat the grill to medium-high. Take the butter out of the fridge to soften. Pat the pork chops dry, discarding the brine. Drizzle all over with oil and season lightly with salt and pepper.
- Step 4
Clean the grates, then add the pork chops and cook, flipping often, until 145°F in the thickest part, 14 to 17 minutes. If using a gas grill, cover grill between flips.
- Step 5
Transfer the pork chops to a plate, top with a spoonful of the pickle butter and rest for 5 to 10 minutes. Serve whole or sliced with more of the butter alongside. (Extra butter can keep for up to 1 week in the refrigerator.)
Private Notes
Comments
There were absolutely no reviews when I saw this recipe but because I have undying faith in Ali Slagle and an over-abundance of pickles from last year's garden, I took a chance. The pork chops were tangy and moist with that wonderful grilled flavor. Served with zucchini fritters. I was declared a rock star!
Super simple, and great to use up the pickle brine (makes the chops tender and salty.) The pickle butter was wonderful, but between the butter I used (which was salted) and the brining on the chops, I didn't add any more salt. We will make it again - had it for summer dinner with fresh corn, and cold melon for dessert.
Simple and flavorful. We enjoyed it with grilled sweet corn, garden salad, and watermelon.
This was so easy and so good!
The brine works well, reminds me of doing similar with chicken, although I couldn't detect much of a pickle flavor in the cooked meat. The butter, however, just didn't do it for me. I found it odd, would not make it again.
Super tasty and juicy chops. Thicker marbled chops are a must. I have done this several times now. Brine in dill pickle juice in the fridge for several hours. I then pat them dry then season with berebere before grilling. I forgo the butter because I typically buy chops with a decent line of fat and they are plenty juicy. Resting is a must. Sliced over a salad or mashed potatoes is equally delicious. This is the only way I will make grilled pork chops from now on.