Fork-tender Dill Pickle Pork Chops with bacon and onion are infused with flavor from the pickle juice brine, browned bacon, and sautéed onions. This fast and easy low-carb dinner will soon become a family favorite!
I tend to focus a lot lately on German-inspired dishes that are easy and flavorful. Today's pork chop recipe is with that in mind, and by my recipe for German Beef Rouladen.
Since pork plays a big part in German cuisine, I knew the combination of dill pickles and meaty bone-in pork chops would make a good pairing.
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The ingredient list:
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- dill pickles along with the juice
- pork chops (bone in or boneless)
- bacon
- onion
- beef or chicken broth
- salt and pepper
Low carb and keto lifestyle
Another thing I love about this pickled pork chop dish, besides how easy it is to put on the dinner table, is that it is extremely low in carbs making it perfect for anyone who is following a low carb or keto eating plan.
As a family, we've decided to start eating a lower-carb diet. Since that's the case, you'll be seeing more and more recipe on this site that are of the low carb/keto variety.
That said, since I've always loved sharing a wide array of delicious recipes with you here, from appetizers to desserts, I do not plan on entirely refocusing my blog ito a low carb or keto eating lifestyle.
However, what you CAN expect is a generous sprinkling of these types of recipes in between all the other cooking and baking recipes you've come to love and expect from Kudos Kitchen.
Something for everyone is my motto, along with a pinch or two of everything in moderation. 🙂
The instructions:
- Place the pork chops in a zip top bag along with all the pickle juice from a 28-ounce jar of dill pickles, reserving the pickles for later.
- Set aside the chops and allow them to marinate for at least 20 minutes.
- Meanwhile, in a large skillet sauté the bacon and onion over medium-high heat.
- Once the onions and bacon have cooked (approximately 5-7 minutes), remove the chops from the bag (reserving the juice) and pat each chop dry with paper towels.
- Season the chops with salt and pepper.
- Nestle the chops amongst the bacon and onions in the skillet and brown them well on both sides.
- Once browned, remove the chops to a plate and add the reserved dill pickle juice (from the bag) to the skillet along with the beef broth (or stock) making sure to scrape up the fond (browned bits stuck to the bottom of the pan) as you go.
- Bring to a simmer and cook for 5 minutes.
- Add the chops back to the skillet along with any juices that have collected on the plate.
- Rough chop the pickles remaining in the jar, and add them to the skillet.
- Cover the skillet and place into a preheated 350-degree Fahrenheit oven for 20-25 minutes or until an instant read thermometer reaches 145 degrees Fahrenheit.
- You are now ready to serve.
What is the proper internal temperature for cooked pork?
When the internal temperature reaches 145 degrees on an instant read thermometer, you know pork chops are fully cooked in the center.
Sides to serve along with pork chops:
Authentic German Spaetzle Casserole with Cheese & Onions
Zippy Pimento Cheese Mashed Potatoes
Fried Cabbage and Leeks with Roasted Smashed Potatoes
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
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Printable Recipe Card
Dill Pickle Pork Chops
Equipment
Ingredients
- 4 1" thick pork chops , bone-in or boneless
- 1 jar (28 ounces) dill pickles , reserve the juice
- 1 medium onion , rough chopped (approximately 1 cup)
- ½ pound bacon , cut into pieces
- 1 cup beef broth , or stock
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Instructions
- Add the pork chops to a large ziplock bag and pour in all of the pickle juice from the jar. Set aside for 20 minutes.
- Roughly chop the pickles and set aside.
- Meanwhile, heat a large high-sided skillet over medium-high heat. Add the bacon and onion to the skillet, stirring occasionally until the bacon is almost cooked and the onion is tender (approximately 5-7 minutes).
- Remove the pork chops from the bag and pat them dry with paper towels. Season the chops liberally on both sides with salt and pepper.
- Add the chops to the skillet, making room for them amongst the bacon and onion so the chops touch the bottom of the pan, and brown them well on both sides. This should take approximately 2-3 minutes per side.
- Remove the browned chops from the skillet and keep warm on a plate.
- Add the beef broth and reserved pickle juice (from the bag) to the skillet making sure to scrape up the browned bits from the bottom of the pan. Bring the sauce to a boil and cook for 5 minutes.
- Add the chops back into the skillet along with any juices that remain on the plate.
- Add the chopped pickles to the skillet over the chops. Cover the skillet and place the skillet in a preheated 350-degree oven for 20 minutes.
- Serve hot and enjoy!
Notes
Nutrition
I hope you've enjoyed this recipe for Pickled Pork Chops as much as I've enjoyed bringing it to you.
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
Beth says
We too have started a low carb diet but are always on the hunt for dishes the kiddos will enjoy too. This is sure to be a hit as we are big pickle fans over here!
Renée says
Thanks, Beth. We're big pickle fans here too. Not only are they great flavor, but they also help make the chops really tender too.
Enjoy the recipe.
Renee
Ashley says
We love the dill pickle flavor. These came out great!
Renée says
Glad to hear it, Ashely. Thanks!!
Renee
Krissy Allori says
Dill pickles add the best flavor to everything!
Renée says
I could not agree more!
Billy says
Will the flavor of the recipe be heavily altered if I add more bacon? Thanks for sharing this recipe, can't wait to make it at home!
Renée says
Hi, Billy!
I don't think the flavor will be too heavily altered except the flavor of the bacon will be more pronounced instead of a background flavor.
In my book, that's never a bad thing! DO IT!! 😉
I hope you love the recipe and come back to let me know what you think.
Have a great day!
Renee
Jocelyn (Grandbaby Cakes) says
I've been looking for new pork chop recipes. Looks great! Thanks for sharing!!
Renée says
My pleasure! Thanks!
Sandra | A Dash of Sanity says
Packed full of flavors! Would love to try this for dinner tonight!
Erin | Dinners,Dishes and Dessert says
Whoa, this is a must make meal!
Renée says
Yes. I hope you do. You'll love it!
Krista says
I would never think to do this but since you did I have to try it!
Renée says
I took the guesswork out of it. Now you can make it and feel assured that it's really good!
Toni | Boulder Locavore says
This looks amazingly delicious! Would love to try this!
Renée says
It's one of our new family favorites. Thanks.
I Heart Naptime says
What a cool flavor combo! Looks yummy!
Renée says
Thank you. It is. Glad you think so, too!
Amanda says
My mouth is watering just looking at the pictures!
Renée says
That's good 🙂