Reviewed: Oct. 30, 2009

Really easy and really good. Didn't bother measuring the vinegar from the pickles, just poured it over the pork and left it. My husband liked it but couldn't figure out what the flavour was, despite loving dill pickles. Was surprised when I told him. Will definitely do this again.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 5, 2009

very good.

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posidyne

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Reviewed: Sep. 19, 2009

I tried this receipe after reading the reviews. I added powdered garlic, fennel seeds, smoked pepper and a healthy splash of tabasco sauce to the pickle juice. When I added the marinade to the pork chops, I also added a sprig of fresh rosemary and tarragon (because I had grown these fresh herbs and needed to use them). I pierced the chops with a fork and ended up marinading them for two days in the fridge. When I grilled them over low heat, they ended up wonderful! They were very moist and flavorful. When using this marinade, you do need to adapt it to your own personal taste. It's probably not the best choice for those on a low-sodium diet, as the pickle juice has a lot of sodium, but I will definately do this again. I'll never discard my pickle juice again either!!

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pammyjo

Cooking Level: Expert

Home Town: Montezuma, Indiana, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Sep. 12, 2009

So I found this recipe earlier today and decided to give it a try. It seems most of the pork chop recipes I found on this site and many others consisted of soy sauce and brown sugar. I was happy to find something different & low carb (with great reviews). I was very pleased with this recipe.. but there was no WOW factor. Dill pickle juice was a very unique marinade idea. I did add a jalapeno, garlic and red pepper flakes to the pickle juice marinade. And the porkchops did come out very tender and quite good...but it wasn't the be all end all. But I will make it again when I have used the last pickle in the house. For the newbie culinary folks this is a great recipe. I would suggest roasting a pork roast in a cooking bag with the pickle juice. Very impressive! Just add some extra herbs and a little salt. And I agree with others when they suggest not to tell your family or friends how you flavored the meat. They will be pleasantly surprised to find out the flavor came from pickle juice. But the pickle juice is only the base. There is extreme room to enhance this recipe.

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COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Aug. 18, 2009

These were pretty good, but a little bland. Next time, I will add some more spices and seasonings!

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cookinhunie

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Jul. 31, 2009

Karen, You did it! You are one of the few that have gotten a 5 star rating from my husband. He said these were the best I have ever made. I marinated thick cut butterfly porkchops for around 24 hours. Browned them on both sides in a skillet and then baked them at 350 until done. I did add lots of chopped garlic and dried red pepper flakes to the marinade. I, like others, thought these would have a dill pickle, vinegar taste but they didn't. Just a tiny hint that made you say HU-M-M-M what is that flavor? Good, Good, Good. Thanks!

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Grancooks

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jul. 28, 2009

kids and guys gave it a thumbs up... i thought it was ok. interesting indeed.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 17, 2009

Yep, it sounds crazy but it's great, and couldn't be easier. It definitely looks gross while marinating in a ziploc, and I would not recommend telling people what it is until after they eat. But it was simple and produced a great flavor, more complex than just pickles. Thanks Karen!

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Steffunny

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 9, 2009

We were excited to try a new, unique recipe. It's so easy how can you not try it? Pork chops were tender and juicy. The only thing it needed was some additional spice so we added garlic pepper and it was perfect. Without it tasted too bland for our liking. I like that the dill flavor wasn't too strong.

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SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

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Reviewed: Jun. 16, 2009

OMG! THIS IS SOOOOOOOOOOOOOOOOO GREAT! PLEASE DO TRY IT.... I ONLY MARINADED 2 HOURS AND IT WAS GREAT!

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kimberlycancook

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Reviewed: May 16, 2009

Amazing! I never would have thought this would be so good. Even my extremely picky husband could not say enough about it. Of course, I waited til after he tried it to tell him what it was. I never have any store bought pickles so I used my homemade dill pickle juice and it was fabulous.

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Doobies

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Reviewed: Apr. 28, 2009

I used 5 pork chops sliced off a tenderloin and added the pickle juice in when I froze the meat. When I cooked them, I pan fried in olive oil to brown on both sides then deglazed the pan with water. Placed all in a baking dish, baked at 350. My guests raved over it and couldn't believe that plain ole pickle juice gave such good flavor. They were the most tender chops I've had.

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MrsM...!

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Apr. 20, 2009

I marinaded pork tenderloin for 8 hours, wrapped it in bacon, then put it on a charcoal grill. turned out great. Both DH and I could not get enough. will do this again

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sewer50

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

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Reviewed: Apr. 13, 2009

Pretty good pork chops. Points for taste and ease of marinade! I added some red pepper flakes but otherwise did as directed. Bf tried to grill outside but ran out of propane, so he grilled them inside on the grill pan. Worked well enough. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 12, 2009

My kids really loved this. I couldn't grill the chops because it was raining so I just pan fried them a little bit and finished them off in the oven. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 7, 2009

I used my George Forman grill and cooked the pork chops for 6-7 minutes. I marinated them for 8 hours and they weren't over powering at all. Very good!

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Mar. 21, 2009

I'm giving this recipe 5 stars for innovative thinking and surprisingly good results. I still think it needs a little black pepper, maybe some chili flakes - but I'm not going to harp on it. The whole time this was marinating I thought I may have finally gone too far left in the weird recipe category and would end up tossing 4 pounds of pork loin, but we were ALL very impressed with the finished product. Afer thawing and marinating in the pickle juice (I also used some pepperoncini juice - same diff - as I ran low on pickle juice) for about 20 hours, and cooking on the indoor grill for about 7 minutes total, this pork was super-tender, flavorful, delicious. And not nearly as pickle-in-yer-face as I thought it was going to be. I have a little leftover that I'm going to make cold pork sandwiches with on french rolls. Little mayo and black pepper (possibly a pickle or 2) and I will be in business. Thanks for the recipe!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 20, 2009

These have got to be the juiciest pork chops I've ever made! I liked the flavor, as well. It wasn't an overwhelming pickle flavor like I was worried it may be. I marinated for 18 hours or so. I sprinkled some garlic powder and pepper on the chops while grilling. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 24, 2009

I really liked these! I marinated them in the pickle juice (didn't measure, just dumped to cover the meat) all day and then grilled for a yummy easy dinner! These had a great dill taste, kind like a Dill Pickle Potato Chip. But w/pork. And not crunchy. Good stuff!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

I BAKE OR GRILL MINE RIGHT IN THE MARINADE THEN USE IT AS A "SAUCE" WITH THE CHOPS. I ALSO ADD EXTRA GARLIC. I SUBMITTED THIS RECIPE ALSO AND WAS DENIED BECAUSE I USED PRETTY MUCH THE SAME RECIPE. NEVER THOUGHT SOMEONE ELSE WOULD USE PICKLE JUICE ON PORK CHOPS I DID IT FOR MY KIDS BECAUSE THEY LOVE PICKLES. FOR THE LONGEST TIME THEY WOULDNT LET ME MAKE THEM ANY OTHER WAY.

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