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
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.
Did you make this recipe?
(25 people made this)
Click the button below to login or create an account!