Grilled Pork Chops With Dill Pickle Butter
Save your pickle brine to swirl into margaritas, whisk into salad dressings and brine pork chops for the grill. Marinating pork chops in dill pickle brine renders them juicy, thoroughly seasoned and redolent of dill, garlic, black pepper and whatever other spices were in the jar. After the golden chops come off the grill, top them with a spoonful of butter that’s studded with chopped pickles and chives. The butter will drape the chops, adding richness, tang and crunch to each bite. Serve alongside grilled asparagus and a green salad. Save extra pickle butter for ham sandwiches, burgers and baked potatoes.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
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
Instructions
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.)