Creamy Dill Pickle Pork Chops Tips, FAQ & printable recipe

Tips for success

If you find the sauce is too thick after cooking, add a tablespoon of water or broth at a time until you reach your desired consistency. Be careful not to add too much liquid, or the sauce will lose its richness.

Taste the sauce before serving and adjust the seasoning with a pinch of salt or pepper if necessary, keeping in mind that the pickles already provide a significant amount of salt.

To add a bit of texture to the dish, consider garnishing the finished pork chops with fresh chopped dill or a few extra pickle slices just before serving.

This provides a nice contrast to the creamy sauce and the tender meat. Serving the dish over mashed potatoes or steamed rice can help soak up the extra sauce, making for a very satisfying and complete meal.

Variations

• Spicy Pickle Pork: Add a teaspoon of red pepper flakes or a dash of hot sauce to the slow cooker before turning it on for a spicy kick that cuts through the creaminess of the sauce.
• Garlic Dill Pork: Incorporate two cloves of minced garlic or a teaspoon of garlic powder to the spice mix for an extra layer of savory depth that complements the dill perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream cheese sauce may separate and become grainy upon thawing and reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave at 50% power, stirring occasionally until heated through.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the pork chops and the sauce together in the same container to help the meat stay moist. Label the container with the date and store it in the coldest part of the refrigerator to maintain freshness for up to three days.

While this dish is best served immediately, you can prepare the ingredients in the slow cooker insert the night before and store it in the refrigerator.

Take the insert out of the fridge at least 30 minutes before you turn on the slow cooker to prevent the stoneware from cracking due to sudden temperature changes. Add 30 minutes to the total cooking time to account for the cold start.

Serving ideas

Serve the pork chops hot, with a generous ladle of the creamy dill pickle sauce poured over each piece. Because the sauce is quite rich, it pairs exceptionally well with simple, mild side dishes. Roasted green beans or a crisp garden salad with a light vinaigrette provide a refreshing counterpoint to the creamy, tangy flavors of the pork and pickle sauce.

For a more substantial meal, consider serving the pork chops over a bed of fluffy mashed potatoes, egg noodles, or even a side of roasted cauliflower.

The sauce acts as a delicious gravy, so make sure your side dish is prepared to soak it up. If you are serving a larger group, you can easily double this recipe, provided your slow cooker has the capacity to hold the ingredients.

Frequently asked questions

Recipe card

Creamy Dill Pickle Pork Chops

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 5

Ingredients

• 5 boneless pork chops
• 1 cup dill pickle chips
• 1 tbsp dried dill
• 8 oz cream cheese, block form

Instructions

1. Place the raw boneless pork chops in an even layer at the bottom of the slow cooker insert. Ensure they are not overlapping excessively to allow for even cooking throughout the process.
2. Arrange the dill pickle chips over the top of the pork chops in an even layer. Sprinkle the dried dill uniformly over the pickles, then place the block of cream cheese in the center of the cooker.
3. Cover the slow cooker and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for at least 5 minutes before serving with the sauce.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

6 g

Fat

30 g

Fiber

0.5 g

Sugar

3 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.