Grilled Pork Chops With Dill Pickle Butter
Published July 11, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- About 4½ hours
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus at least 4 hours' brining
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
3 grams carbs; 198 milligrams cholesterol; 593 calories; 17 grams monounsaturated 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
- 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.
- 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.
- 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.
- 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.
- 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.)
Private Notes
Comments
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!
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
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.
Sadly, I had but three hours for marinating. Didn’t pick up any pickle flavor but the pork was so tender and juicy. As a pork purist I doubt I’ll prepare these again. I DO love me some good pickles! Mrs. Neushin’s pickles, where are you now?
Love this recipe, and the butter freezes well if you have leftover.
This was fine. It didn't ruin the pork chops or anything, but it didn't really transcend the sum of its parts.