Pickle Brined Fried Pork Chops with Creamy Dill Dijon Gravy
A Simple Recipe For Two, That Feels Special
These Crispy Pickle Brined Pork Chops with Creamy Dill Dijon Gravy are unbelievably juicy and packed with flavors straight off a cozy Midwest supper club menu. The tangy pickle brine keeps the pork incredibly tender while the crispy breading and rich creamy sauce make this the ultimate comfort food dinner for two.
I know pickle brined pork chops might sound a little strange at first. Trust me when I tell you this may be one of the juiciest and most flavorful pork chop dinners I have ever made.
I have a very active following on my Facebook page, The Tipsy Housewife. Many of my followers are around my age or older and are empty nesters cooking for two.
A lot of them have expressed that some recipes can feel overwhelming. This is because they are designed for large families, leave too many leftovers, or require filling the freezer with extra food.
I decided to start creating smaller weeknight recipes that feed two people but can easily be doubled for a larger family.
These Pickle Brined Pork Chops with Creamy Dill Dijon Gravy ended up being the perfect cozy weeknight meal. I served them with oven roasted potatoes and corn.
We had just enough leftovers from the pork chops, potatoes, and gravy to make a delicious lunch the next day.
Pickles + Pork
Dill pickle juice makes an excellent brine. This is because the salt and acidity help tenderize the pork.
It also adds flavor and helps the meat stay juicy during cooking. I prefer dill pickle juice for this recipe because it gives the pork chops a tangy, savory flavor that pairs perfectly with the creamy dill Dijon gravy.
If you are a fan of sweeter flavor profiles you could absolutely experiment with bread and butter pickle juice as well.
No Food Waste
One of my favorite kitchen habits is saving leftover pickle juice once the pickles are gone. Do this instead of pouring it down the drain.
It is perfect for recipes like these pork chops. My Pickle Brined Chicken Sandwiches are also a pickley delicious recipe.
It is such an easy way to add flavor to meats without needing a long list of ingredients.
Making The Gravy
The creamy dill Dijon gravy for this recipe is very forgiving. Do not panic if it looks too thick or too thin while cooking.
If your gravy becomes too thick, simply whisk in a splash of warm water, broth, or cream a little at a time until it reaches the consistency you like. If the gravy seems too thin, let it simmer gently for a few extra minutes.
This will reduce it. Or try mixing together a small additional slurry of flour and water and slowly whisk it in while simmering.
The biggest tip is to add thickening ingredients gradually, then continue whisking so the gravy stays smooth and creamy instead of lumpy.
I personally love using Better Than Bouillon mixed with water instead of buying cartons of broth for recipes like this. I think it gives sauces and gravies a much deeper, homemade flavor.
The Better Than Bouillon also allows you to control the strength of the broth depending on the recipe. I always keep a jar in my refrigerator because it is so convenient for soups, gravies, rice dishes, and quick weeknight cooking.
Thick Or Thin Chops
The thickness of your pork chops will make a big difference in both the cooking time and the cooking method. Thinner pork chops can usually cook completely in the skillet while frying.
I used thick bone-in pork chops, so after getting the breading beautifully golden and crispy in the skillet, I finished them in the oven to keep the breading from getting too dark before the pork was fully cooked through.
This method also helps keep the pork juicy while maintaining that crisp exterior.
One mistake people sometimes make when frying breaded meats is turning the heat too low because they are worried about burning the coating. When the oil temperature drops too much, the breading tends to absorb oil instead of crisping properly.
This can leave the pork chops greasy instead of crunchy. I prefer to quickly fry the chops to develop that crispy crust and then finish them in the oven.
That keeps the breading crisp while allowing the thicker pork chops to cook evenly all the way through.
Doubling Up The Recipe
If you are cooking for a family of four, this recipe can easily be doubled without changing the cooking method at all. Simply use 4 pork chops, 2 cups of pickle juice for the brine, 4 eggs for the breading station, about 1 1/2 cups of seasoned flour, and roughly 3 cups of seasoned breadcrumbs depending on the size of your chops.
For the gravy, double all of the ingredients including the butter, onion, broth, dill, Dijon, slurry, and cream so you have plenty of sauce for serving over the pork chops and side dishes. You may need to fry the pork chops in batches so the pan does not become overcrowded, which helps keep the breading crispy instead of steaming in the skillet.
Extra Gravy For The Win
This recipe did leave us with a little extra creamy dill Dijon gravy, but that is never a bad problem to have in my opinion. The leftover gravy can easily be refrigerated for a few days or even frozen, and it is delicious spooned over roasted potatoes, mashed potatoes, rice, or even leftover chicken for a quick light meal later in the week.
Pickle Brined Fried Pork Chops with Creamy Dill Dijon Gravy Recipe
These pork chops are crispy on the outside, juicy on the inside, and topped with the most comforting creamy dill Dijon gravy. The pickle juice brine helps tenderize the pork while adding a tangy flavor that works perfectly with the crispy breading and rich sauce. This feels like something you’d order at a cozy Midwest supper club.
Ingredients
- FOR THE PORK CHOPS:
- 2 bone-in pork loin chops, about 1 1/2 inches thick
- 1 cup dill pickle juice
- A few pickle slices
- 2 eggs
- 3/4 cup flour
- 1 1/2 cups seasoned breadcrumbs
- Onion powder
- Garlic powder
- Salt and pepper
- Paprika
- 1/4 cup avocado oil
- 2 tablespoons butter
- FOR THE CREAMY DILL DIJON GRAVY:
- 4 tablespoons butter
- 1 small yellow onion, minced
- 1 tablespoon Dijon mustard
- 1 heaping tablespoon veggie bouillon
- 2 cups water
- 1 tablespoon fresh minced dill
- Salt and pepper
- Garlic powder
- Tiny pinch paprika
- 1 tablespoon flour mixed with 1/2 cup water
- 1/2 cup heavy cream
Instructions
- Add the pork chops, pickle juice, and a few pickle slices to a large zip-top bag. Lay the bag flat on a plate so the pork chops stay submerged in the brine. Turn the chops every couple of hours while marinating.
- I used dill pickle juice, but honestly any pickle juice would work. I usually save leftover pickle juice in the refrigerator specifically for brining chicken or pork.
- Because these pork chops were very thick, I marinated them for about 8 hours. Thick chops can even go overnight. If your pork chops are thinner, reduce the marinating time.
- When the pork chops are finished marinating, remove them from the brine and dry them very well with paper towels. Let them sit on paper towels at room temperature for about 30 minutes and pat them dry again before breading.
- Prepare your breading station: One plate with the flour seasoned with onion powder, garlic powder, salt, pepper, and paprika, One plate with the eggs beaten, One plate with the seasoned breadcrumbs
- Bread the pork chops by dipping them into the flour mixture first, then the egg, and finally the breadcrumbs.
- Place the breaded chops on a rack over a baking sheet and let them rest for 10 to 15 minutes before frying. This helps the breading stick better while frying.
- Preheat your oven to 425 degrees.
- Add the avocado oil and butter to a large skillet over medium-high heat. The oil should be hot, but not smoking.
- Fry the pork chops for about 5 to 6 minutes per side until golden brown and crispy.
- Transfer the pork chops to a rack over a baking sheet and finish cooking them in the oven until they reach about 130 degrees internally. Use a meat thermometer for best results. The temperature will continue to rise slightly while resting.
- If your pork chops are thinner, you can likely finish cooking them entirely on the stovetop.
- Always let fried foods rest on a rack instead of directly on a plate so the bottoms stay crispy.
- Remove most of the oil from the skillet, but keep the flavorful browned bits from frying the pork chops.
- Add the butter and minced onion to the skillet. Season with salt, pepper, garlic powder, and a tiny pinch of paprika. Cook until the onion is soft.
- Stir in the Dijon mustard.
- Add the veggie bouillon and water and bring to a gentle simmer.
- Add the fresh dill and let the sauce simmer slowly for about 10 minutes, stirring occasionally.
- Whisk together the flour and water to make a slurry. Slowly pour it into the simmering sauce while whisking until the gravy thickens.
- Stir in the heavy cream.
- You can make the gravy thicker or thinner depending on your preference by adjusting the broth or cream.
- Serve the crispy pork chops with roasted potatoes and plenty of the creamy dill Dijon gravy spooned over the top.