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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
  • Print print Print

Ingredients (6)

For safe meat preparation, reference the USDA website.

Steps (5)

  1. 1

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

  2. 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. 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. 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. 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.

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19 Reviews

4.3

recommend 68.4% would recommend this recipe

Rated 5 out of 5 by from Tender Pickle fan or not, this is a good recipe. The brine works as an excellent tenderizer for better Ranch flavor infusion.
Date published: 2024-05-21
Rated 4 out of 5 by from Dill Chicken, a unique pair! Very different, but pretty good. We liked the taste.
Date published: 2024-05-17
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