MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Pork Chops w/Dill Pickle Butter
Categories: Pork, Vegetables
Yield: 4 servings
4 Bone-in, 1" thick pork
- chops
2 c Dill pickle brine; more as
- needed
8 tb Unsalted butter; room temp
1/4 c Fine chopped dill pickles
2 tb Thin sliced chives
Salt & black pepper
Extra-virgin olive oil; for
- greasing
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.
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.
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.
Clean the grates, then add the pork chops and cook,
flipping often, until 145oF in the thickest part, 14 to
17 minutes. If using a gas grill, cover grill between
flips.
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.)
By: Ali Slagle
Yield: 4 servings
RECIPE FROM: https://cooking.nytimes.com
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