Pickle Brined Pork Chops Traeger Grills Food

PICKLE JUICE-BRINED PORK CHOPS

Steps:

• Place the pork chops in shallow dish and pour the pickle juice over. Cover and marinate in the refrigerator, turning occasionally, for at least 3 hours and up to overnight.
• Preheat the oven to 350°F (175°C).
• Drain off and discard the brine. Pat the pork chops dry and season with salt and pepper.
• In a large cast-iron skillet set over medium-high heat, warm the oil until shimmering but not smoking. If using the dill sprigs, press half onto 1 side of the pork chops. Place the pork chops, dill-side down, in the skillet and cook until browned and crisp on that first side, about 3 minutes. Press the rest of the dill on the top side of the pork chops and flip. Immediately transfer the skillet to the oven.
• Roast the pork chops for about 10 minutes, until the meat springs back when you give it a forceful poke with your finger, 145°F (60°C) on an instant-read thermometer inserted into the thickest portion. The timing will vary somewhat depending on the thickness of your chops.
• Let the pork chops rest for 5 minutes before digging in.

PICKLE BRINED PORK CHOPS | TRAEGER GRILLS

Steps:

• Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours. Drain well and pat dry with paper towels.
• Season generously with black pepper.
• When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
• Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145℉.
• Let rest for 5 minutes before serving. Enjoy!

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS

Steps:

• Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
• Preheat the oven to 350 degrees F.
• Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
• Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
• Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
• Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
• Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.