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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 42,100 of 44,808   
   Dave Drum to All   
   Porky Pig's Top 10 - 10   
   30 Jul 24 18:04:00   
   
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   MSGID: 27384.recipes@1:2320/105 2b0fcc1f   
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   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   
       
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