Dilly Pork Chops Recipes

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DILLY PORK CHOPS



Dilly Pork Chops image

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

1/4 cup butter, melted
1 tablespoon Dijon mustard
1 to 1-1/2 teaspoons dill weed
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
6 boneless pork loin chops (1/2 inch thick and 4 ounces each)

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.

PORK CHOPS WITH DILL PICKLE MARINADE



Pork Chops with Dill Pickle Marinade image

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

4 center cut pork chops
1 cup dill pickle juice
salt and pepper to taste

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

PORK CHOPS WITH SOUR CREAM DILL SAUCE



Pork Chops With Sour Cream Dill Sauce image

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

3 tablespoons vegetable oil
4 large sirloin pork chops (each about 1/2 inch thick)
1/3 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/2 cup chopped onion
2 teaspoons paprika
1 clove garlic, crushed
3/4 cup canned low sodium chicken broth, to taste
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seed
1 cup sour cream
2 tablespoons chopped fresh dill

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



Dill and Honey Pork Chops image

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

6 (3/4 inch) thick bone-in pork chops
2 tablespoons honey
1 tablespoon dried dill weed

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

DILLY PORK CHOPS



Dilly Pork Chops image

Make and share this Dilly Pork Chops recipe from Food.com.

Provided by Jolene Green

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless pork loin chops
1/4 cup butter, melted
1 tablespoon Dijon mustard
1 1/2 teaspoons dill weed
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

Steps:

  • Prick pork chops with a fork.
  • In a small bowl, combine all the ingredients except the pork chops.
  • Spoon over both sides of pork chops.
  • Place on a broiler pan; broil 4-6 inches from heat for 4 minutes on each side or until juices run clear.

Nutrition Facts : Calories 70.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 91.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.2

SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM



Sauteed Pork Chops with Mushrooms, Dill, and Sour Cream image

Categories     Mushroom     Sauté     Quick & Easy     Pork Chop     Spring     Dill     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

4 (1/4- to 1/3-inch-thick) boneless pork chops (2/3 lb total)
2 tablespoons unsalted butter
1 small onion, halved lengthwise and thinly sliced lengthwise
1/4 pound mushrooms, cut into 1/4-inch-thick slices
1/3 cup sour cream
1/4 cup water
2 tablespoons chopped fresh dill

Steps:

  • Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
  • Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

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