Grilled Pork Chops With Dill Pickle Butter

By Ali Slagle

Published July 11, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
About 4½ hours
Prep Time
5 minutes
Cook Time
30 minutes, plus at least 4 hours' brining
Rating
5(386)
Comments
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Save your pickle brine to swirl into margaritas, whisk into salad dressings and brine pork chops for the grill. Marinating pork chops in dill pickle brine renders them juicy, thoroughly seasoned and redolent of dill, garlic, black pepper and whatever other spices were in the jar. After the golden chops come off the grill, top them with a spoonful of butter that’s studded with chopped pickles and chives. The butter will drape the chops, adding richness, tang and crunch to each bite. Serve alongside grilled asparagus and a green salad. Save extra pickle butter for ham sandwiches, burgers and baked potatoes.

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Ingredients

Yield:4 servings

  • 4 bone-in, 1-inch-thick pork chops

  • 2 cups dill pickle brine, plus more as needed

  • 8 tablespoons unsalted butter, at room temperature

  • ¼ cup finely chopped dill pickles

  • 2 tablespoons thinly sliced chives

  • Salt and black pepper

  • Extra-virgin olive oil, for greasing

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 198 milligrams cholesterol; 593 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 21 grams saturated fat; 46 grams fat; 1 gram fiber; 818 milligrams sodium; 42 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large resealable container, cover the pork chops with pickle brine; if you don’t have enough brine to cover, just flip the pork chops halfway through brining. Cover and refrigerate for 4 to 12 hours.

  2. Step 2

    Meanwhile, in a medium bowl, mash the butter with a fork until smooth, then add the pickles and chives and stir until fully combined. Season to taste with salt and pepper. Cover and refrigerate until using.

  3. Step 3

    Heat the grill to medium-high. Take the butter out of the fridge to soften. Pat the pork chops dry, discarding the brine. Drizzle all over with oil and season lightly with salt and pepper.

  4. Step 4

    Clean the grates, then add the pork chops and cook, flipping often, until 145°F in the thickest part, 14 to 17 minutes. If using a gas grill, cover grill between flips.

  5. Step 5

    Transfer the pork chops to a plate, top with a spoonful of the pickle butter and rest for 5 to 10 minutes. Serve whole or sliced with more of the butter alongside. (Extra butter can keep for up to 1 week in the refrigerator.)

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Ratings

5 out of 5
386 user ratings
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Comments

Annie Bananie

There were absolutely no reviews when I saw this recipe but because I have undying faith in Ali Slagle and an over-abundance of pickles from last year's garden, I took a chance. The pork chops were tangy and moist with that wonderful grilled flavor. Served with zucchini fritters. I was declared a rock star!

bobbie

Super simple, and great to use up the pickle brine (makes the chops tender and salty.) The pickle butter was wonderful, but between the butter I used (which was salted) and the brining on the chops, I didn't add any more salt. We will make it again - had it for summer dinner with fresh corn, and cold melon for dessert.

Hockeynut

I cooked this as written (except 1 large chop for 2 of us, and I halved the other ingredients). Cooking on grill to 145F and resting resulted in over cooked, dry pork. The pickle butter saved it, as it made otherwise dry pork taste moist. But I have read that cooking to 140F avoids the dryness. And of course the internal temp rises as it rests. A BonAppetit article recommends removing from heat at 135F and it will rise to 145F with 5 minute rest

Steve

I've made this recipe a number of times and have discovered I can kick it up a notch by using pickled jalapeno brine in addition to or in place of dill pickle brine.

Lolita Jackson

I actually own a dill pickle salt rub that made all the difference. I listened to the commenters that said to pan sear then place in the oven at 400, and take out at 140. This was divine and will be in my rotation. BTW if you are ever in Portland go shopping for salts - it is the home of Jacobsen’s and you won’t be disappointed. These are often my secret weapon for many dishes.

Mary H.

I didn't know Jacobsen's made a dill pickle salt! I'll have to look for it the next time I'm on the west side (I live in Eastern Oregon). Thanks for the tip!

Natasha

Color me surprised, bc I did NOT think this was going to work. But it totally did. Brilliantly. I ended up marinating it for like 13 hours due to timing conflicts. I also used dried chives since I didn't have fresh. Still worked like a charm. The pickle flavor is surprisingly understated, even with the butter, which was delicious. Next time, I will follow the advice of others and cook to 140° instead. Either way, I will be making this again and again this summer.

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