Dill Pickle Brined Pork Chops

Looking to shake up your dinner routine? These Dill Pickle Brined Pork Chops are bursting with bold, tangy flavour thanks to an overnight soak in quality pickle brine. Paired with a zesty lemon barley pilaf that makes the most of pan drippings, this dish is a true celebration of Prairie ingredients. It’s a simple yet impressive way to serve up juicy, tender pork with a fresh, herby twist.

INGREDIENTS

Pork Chops

2 cups good quality pickle brine
1 yellow onion halved and thinly sliced
4 pork chops 1 in thick bone-in
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.