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     Title: Grilled Pork Chops With Dill Pickle Butter
Categories: Pork, Vegetables
     Yield: 4 Servings

     4    Pork chops (1" thick);
          - bone in
     2 c  Dill pickle brine; more as
          - needed
     8 tb Unsalted butter; room temp
   1/4 c  Dill pickles; fine chopped
     2 tb Chives; thin sliced
          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 145°F 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.)

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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