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Dill Pickle Brined Pork Chops

Dan Clapson
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.
Course Main Course
Cuisine Prairie
Servings 4

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
Keyword barley, chops, dill