PORK CHOPS WITH DILL PICKLE MARINADE
Marinate center-cut pork chops in the pickling liquid of store-bought dill pickles: sounds strange, but it's a winner!
Provided by Karen
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h21m
Yield 4
Number Of Ingredients 3
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).
Nutrition Facts : Calories 3.8 calories, Carbohydrate 1.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1113 mg
LOW-CARB DILL PICKLE PORK CHOPS
These fork-tender Dill Pickle Pork Chops with Bacon & Onion are infused with flavor from the pickle juice brine, the browned bacon, and sauteed onions. This fast and easy low-carb recipe will soon become a family favorite!
Provided by Renee Goerger
Categories Easy Main Course
Time 40m
Number Of Ingredients 7
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!
PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
- Preheat the oven to 350 degrees F.
- Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
- Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
- Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
- Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
- Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.
DILLY PORK CHOPS
Everyone who tastes these tender chops loves them. In fact, they're so good that I often cook extra and freeze them for another busy night. The savory mixture of butter, mustard and dill is wonderful on chicken or fish, too. -Robin Hightower Parker, Church Hill, Tennessee
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients; spoon over both sides of pork. , Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 97 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DILL PICKLE PORK CHOPS
Make and share this Dill Pickle Pork Chops recipe from Food.com.
Provided by Bay Laurel
Categories Pork
Time 1h10m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 282, Fat 19.2, SaturatedFat 6.2, Cholesterol 75, Sodium 570, Carbohydrate 3.5, Fiber 0.5, Sugar 3.1, Protein 22.9
PORK CHOPS WITH SOUR CREAM DILL SAUCE
This recipe was cut of some magazine, some time ago (its quite yellowed with age). The magazine's name does not appear on the cut out.
Provided by MsKittyKat
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 502.9, Fat 37.1, SaturatedFat 13.9, Cholesterol 100.3, Sodium 112.8, Carbohydrate 15.4, Fiber 1.2, Sugar 1.2, Protein 27
DILL AND HONEY PORK CHOPS
This is a great and simple alternative for plain pork chops without being overwhelmed with flavor.
Provided by MILLER5
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
- Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 6.1 g, Cholesterol 46.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 2.6 g, Sodium 35.7 mg, Sugar 5.7 g
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