Subj : Porky Pig's Top 10 - 10
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 18:06:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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