Ingredients (6)
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bone-in pork chops (about 1 inch thick) 4
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dill pickle juice 1 ½ cups
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olive oil 2 tablespoons
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sliced pickle chips ½ cup
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fresh dill, for garnish
Steps (5)
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1
Place pork chops in a shallow dish or Glad zipper bag. Pour the pickle juice over the chops.
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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.
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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.
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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.
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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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