Dilly Pork Chops Recipe
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Dilly Pork Chops Recipe

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4.5 5 8
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Everyone who tastes these tender chops loves them. In fact, they're so good that I often cook extra and freeze them for another busy night. The savory mixture of butter, mustard and dill is wonderful on chicken or fish, too. -Robin Hightower Parker, Church Hill, Tennessee
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1/4 cup butter, melted
  • 1 tablespoon Dijon mustard
  • 1 to 1-1/2 teaspoons dill weed
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Nutritional Facts

1 each: 97 calories, 9g fat (5g saturated fat), 30mg cholesterol, 155mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.


  1. In a small bowl, combine the first five ingredients; spoon over both sides of pork.
  2. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Dilly Pork Chops in Quick Cooking July/August 2002, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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PamHill User ID: 7413278 216077
Reviewed Dec. 27, 2014

"Great flavor, we love the sauce. I pan-fried mine in cast iron skillet. I saved some sauce to brush on just as they finish."

Sylvester90 User ID: 5984649 135262
Reviewed Jan. 18, 2013

"These pork chops were really easy and quick to make, but they were quite rich, even with swapping the butter for low fat margerine. I found that they were a bit bland as well. They were just okay. I probably would not make them again."

breakfrommundane User ID: 2698291 36332
Reviewed Oct. 24, 2012

"I make these all the time. They're so quick and easy, and they've got such a great flavor. I usually cut the recipe down and make only one or two chops."

DonnaLynnS User ID: 1704985 42809
Reviewed Feb. 14, 2010

"There was no flavor whatsoever. Luckily I made double the sauce amount, and was able to save the dish by serving the warm sauce as I plated the pork."

Coffee_Cup User ID: 4256492 63280
Reviewed Jul. 3, 2009

"These are officially the only way I will fix pork chops from now on."

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