Pork Chops with Dill Pickle Marinade

Pork Chops with Dill Pickle Marinade

62 Reviews 7 Pics
  • Prep

    5 m
  • Cook

    16 m
  • Ready In

    8 h 21 m
Karen
Recipe by  Karen

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (62)

Rate This Recipe
DREGINEK
32

DREGINEK

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.
23

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.

SunnyByrd
22

SunnyByrd

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!!

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