Back in the 1950’s, housewives were always looking for innovative and inexpensive recipes – just like today. Frugal cooks discovered that pouring the juice from the pickle jar over some meat – usually pork or chicken – to tenderize it was a great way to use up something that you would normally just throw away, and, after roasting, it turned out to be delicious.
Today’s cooks are just as interested in frugal and unique recipes, especially for use in the Instant Pot. This recipe has a German vibe – bacon and onions and pickles, over pork – and served with potatoes. It is very economical, easy, and delicious!
This recipe is adapted from one by Renee over at KudosKitchenbyRenee.com.
I have added new potatoes to the pot for a complete meal.
Do we have any dill pickle lovers out there?!This Instant Pot Dill Pickle Pork Chop recipe AMAZING!
Posted by Quick and Carry on Friday, July 27, 2018
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 15 minutes |
| Servings |
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- 4 large pork chops or 6-8 small ones
- 1 jar dill pickles juice reserved and pickles diced
- 1 large onion diced
- 6-8 strips bacon diced
- 1 cup beef or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil
Ingredients
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- Put the pork chops in a glass dish and pour the pickle juice over the chops. Marinate the pork chops in the pickle juice for at least 30 minutes, best over night. You can do this in a plastic bag, too.
- Chop the pickles, onions, and bacon.
- Add the oil to the liner of the Instant Pot, and set the pot to sauté. When the oil is hot, add the onions and bacon and cook until the bacon is starting to crisp and the onions are starting to brown. Scoop out the bacon and onions and add the pork chops to the pan, searing and cooking until brown on each side - usually 3-4 minutes each side. Remove the pork chops to a plate.
- Deglaze the pot with the cup of beef broth. Add the chops, and add the pickle pieces, along with the pickle juice, to the liner. If you are also cooking potatoes, add them, in a basket or on top of a trivet, on top of the meat.
- Lock and seal the lid, and set to manual/pressure cook for 20 minutes. When done cooking, allow for a 10-15 minute natural pressure release. Remove and serve hot, with the juices served over the potatoes.
