Ingredients
- center cut pork chops
- cup dill pickle juice
- salt and pepper to taste
Instructions
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Step 1
Arrange the pork chops in a shallow dish and pour the pickle juice over them, ensuring each chop is submerged. Cover and refrigerate for 8 to 24 hours, turning once if you remember. When you're ready to cook, preheat your outdoor grill to medium-high heat and lightly oil the grate with a paper towel dipped in oil. Drain the chops and discard the marinade, then pat them dry with paper towels—this helps create a beautiful sear. Season both sides generously with salt and pepper. Grill the chops for 6 to 8 minutes per side, resisting the urge to move them too soon. I use an instant-read thermometer to pull them at 145°F for perfect doneness. Let them rest on a plate for 5 minutes before serving to let the juices redistribute.
Chef's Tip
I’ve learned that patting the chops dry after marinating helps achieve a better sear on the grill. Also, let them rest for five minutes before serving — it keeps every juicy drop locked in.
Storage Tips
Store leftover pork chops in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or broth to keep them from drying out.
Variation Tips
For a classic comfort meal, serve these chops over creamy cauliflower mash. If you’re craving smoky flavors, swap the grill for a cast-iron skillet and finish with a pat of butter and fresh thyme.