Dill Pickle Juice Brined Ranch Pork Chops

How about a side of ranch pork chops with your pickles? This pork chop brine recipe takes that fresh dill flavor you love to brine bone-in chops to perfection. It’s juicy, zesty and just the right amount of sour. Lucky you.

Prep Time 5 min
Cook Time 15 min
Servings 4

Dill Pickle Juice Brined Ranch Pork Chops

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Ingredients (6)

bone-in pork chops (about 1 inch thick) 4
dill pickle juice 1 ½ cups
olive oil 2 tablespoons
sliced pickle chips ½ cup
fresh dill, for garnish
Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix Shaker 1 tablespoon

For safe meat preparation, reference the USDA website.

Steps (5)

1

Place pork chops in a shallow dish or Glad zipper bag. Pour the pickle juice over the chops.
2

Cover and let marinate in the refrigerator for at least 2 hours, up to overnight. Turn the chops occasionally to make sure they get enough pickle juice.
3

Preheat the oven to 350°F. Drain off and discard the brine and dry the chops well. Season all over with the ranch seasoning mix.
4

In a large nonstick or cast-iron skillet over medium-high heat, warm the oil until very hot but not smoking. Place chops in the skillet and cook until browned and crisp on one side, about 3 minutes. Flip the chops and transfer the whole skillet to the oven immediately.
5

Roast the pork chops for about 10 minutes, until the meat reaches 145°F on an instant-read thermometer inserted into the thickest portion. Let the pork chops rest for 5 minutes. Garnish with pickle chips and fresh dill. Serve immediately.