Pork Chops with Dill Pickle Marinade

Pork Chops with Dill Pickle Marinade

Karen 0

"Marinate center cut pork chops in the pickling liquid of store bought dill pickles - sounds strange, but it's a winner!"

Ingredients 8 h 21 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings


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  1. Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator for 8 to 24 hours.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. Drain, and discard marinade. Season pork chops with salt and pepper. Grill for 6 to 8 minutes per side, or until meat is no longer pink.
Tips & Tricks
Golden Pork Chops

See how to make seasoned pork chops baked in a savory mushroom sauce.

Oven-Fried Pork Chops

See a simple, inexpensive way to make tender baked chops.


  • Note
  • You can also cook these under the broiler, or on an indoor grill.
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Reviews 65

  1. 77 Ratings


VERY GOOD! Our family loves pork chops and I must say these have been the most tender and tasty chops I have ever had on the grill. The pickle juice marinade gives it a unique taste and were they were enjoyed by all.

Holly H.S.

Absolutely scrumptious! My friends couldn't guess what our pork ribs were marinated in! I grilled them, but didn't use any other kind of sauce on them. Didn't turn green, as one reviewer said...rofl. I, too, used Clausen's dill juice, which I'm not above drinking right out of the jar! Highly recommend whether one likes pickles or not.


I'm giving this recipe 5 stars for innovative thinking and surprisingly good results. I still think it needs a little black pepper, maybe some chili flakes - but I'm not going to harp on it. The whole time this was marinating I thought I may have finally gone too far left in the weird recipe category and would end up tossing 4 pounds of pork loin, but we were ALL very impressed with the finished product. Afer thawing and marinating in the pickle juice (I also used some pepperoncini juice - same diff - as I ran low on pickle juice) for about 20 hours, and cooking on the indoor grill for about 7 minutes total, this pork was super-tender, flavorful, delicious. And not nearly as pickle-in-yer-face as I thought it was going to be. I have a little leftover that I'm going to make cold pork sandwiches with on french rolls. Little mayo and black pepper (possibly a pickle or 2) and I will be in business. Thanks for the recipe!!