Pickle Brined Pork Chops Traeger Grills Recipes

PICKLE JUICE-BRINED PORK CHOPS

Pickle Juice-Brined Pork Chops image

Did you know that the leftover juice in your pickle jar makes a fantastic brine for tender, juicy pork chops? Terrific, right? And to be honest, it's even better than it sounds.

Provided by Joel Gamoran

Categories Mains

Time 3h30m

Number Of Ingredients 5

Ingredients

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)

Steps:

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.

Nutrition Facts : ServingSize 1 portion, Calories 527 kcal, Carbohydrate 6 g, Protein 61 g, Fat 27 g, SaturatedFat 8 g, TransFat 0.2 g, Cholesterol 190 mg, Sodium 1467 mg, Fiber 0.01 g, UnsaturatedFat 17 g

PICKLE BRINED PORK CHOPS | TRAEGER GRILLS

Pickle Brined Pork Chops | Traeger Grills image

Grab leftover pickle juice & use it as a pork chop brine, pickled pork chops taste zesty & tender from the vinegar. This pork chop recipe has loads of flavor to give plain chops a kick in the taste buds.

Provided by Traeger Kitchen

Categories Pork

Number Of Ingredients 3

Ingredients

pork chops
Dill Pickle Brine, jar
coarse ground black pepper, divided

Steps:

Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours. Drain well and pat dry with paper towels.
Season generously with black pepper.
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145℉.
Let rest for 5 minutes before serving. Enjoy!

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

Ingredients

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

More about "pickle brined pork chops traeger grills recipes"

SMOKED DILL PICKLE BRINED PORK CHOPS - BONAPPETEACH

Web Jul 26, 2020 In a large, 9×13" pan place 4 thick cut pork chops into the base (I used bone-in 2" thick cut chops). Cover them completely in the …
From bonappeteach.com
5/5 (2)
Total Time 5 hrs 30 mins
Category Grilling
Calories 460 per serving

In a large, 9x13" pan place 4 thick cut pork chops into the base (I used bone-in 2" thick cut chops). Cover them completely in the pickle juice and wrap in plastic wrap. Refrigerate for 4-24 hours to allow the brine to soak into the chops.
When ready to smoke, remove from the brine and pat them dry. In a bowl combine the two eggs and the hot sauce for the egg wash. Then in a separate bowl combine the pork rind crumbs and spices and mix until combined. Dredge each cop on both sides in egg wash and then in pork panko mixture. Press down slightly to help the crumbs adhere to the pork chops. Place each chop on a cooling rack over a small metal baking sheet or pan. Repeat on all the pork chops.
Set the grill up for indirect heat and let it reach an internal temperature of 250 F. Add your desired wood for smoking and let the pork chops cook until they reach 110 F. Time may vary here depending on the thickness of the chops and their temperature going onto the grill. This should take between 40-60 minutes roughly.
Once it hits 110 F. remove it from the grill and set the grill for half indirect and half direct heat. Set the baking sheet with the pork chops back on the indirect side but crank the heat on the direct side of the grill to and internal temperature of 450-500 F to allow the pork chops to get a crispier coating along the outside and reach a final temperature of 145 F.

Pickle Brined Pork Chops Traeger Grills Recipes

PICKLE JUICE-BRINED PORK CHOPS

Did you know that the leftover juice in your pickle jar makes a fantastic brine for tender, juicy pork chops? Terrific, right? And to be honest, it's even better than it sounds.

PICKLE BRINED PORK CHOPS | TRAEGER GRILLS

Grab leftover pickle juice & use it as a pork chop brine, pickled pork chops taste zesty & tender from the vinegar. This pork chop recipe has loads of flavor to give plain chops a kick in the taste buds.

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!

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