Dill Pickle Brined Pork Chops
Brining pork chops is always a smart move as it prevents overcooking and imparts a lot of flavour to the meat. The barley pilaf also makes good use of pan drippings too.
Ingredients
Dill Pickle Brined Pork Chops
- 2 cups good quality pickle brine
- 1 yellow onion halved and thinly sliced
- 4 bone-in Alberta pork chops 1" thick
- 1 tbsp canola oil
- 1 tbsp water
Lemon Barley Pilaf
- 1 tbsp canola oil or butter
- 2 cups cooked barley
- ½ lemon quartered and thinly sliced
- ½ lemon juiced
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh mint finely chopped
- salt and pepper to taste
Instructions
Pork Chops
- Combine pickle brine, onion and pork in a large ziploc bag or shallow bowl (covered) and let sit in the fridge for a minimum of 8 hours, up to 24 hours maximum.
- When ready to cook, strain and discard brine from pork and onions and let rest at room temperature for 20 minutes. Reserve marinated onions.
- Preheat oven to 375℉.
- Sear pork chops in a medium pan on high heat until browned on each side, approximately 1-2 minutes per side.
- In a large baking dish combine oil, water and onions and create an even bottom layer.
- Nestle seared pork chops on top of onions and let roast for until pork chops hit an internal temperature of 160℉, about 10-12 minutes.
- Remove from the oven, transfer pork to a cutting board and cover with tinfoil to rest. Reserve pan drippings and onions.
Lemon Barley Pilaf
- Heat oil in pan on medium-high heat. Once hot, add thinly sliced lemon and stir. Allow to cook until the lemon begins to caramelize, about 4-5 minutes.
- Next, add the drippings, onions and barley and stir until heated through.
- Finally, add the lemon juice and fresh herbs and stir to combine.
- Remove from heat, season to taste with salt and pepper and serve with pork chops.
Notes
Adapted from Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies
