Brined Pork Chops with Soft Parmigiano Polenta

Name: Brined Pork Chops with Soft Parmigiano Polenta
Prep time: 3 d 1 h 5 min
Cook time: 3 d 1 h 5 min
Total time: 3 d 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 3 bay leaves; 4 bone- in pork rib chops; 2 carrots, peeled and diced; 2 ribs celery, diced; 2 Tbsps coriander seed; 1 Tbsp wild fennel pollen; 2 Tbsps fennel seed; 4 cloves garlic smashed; 355 milliliters milk; 1 onion, diced; 118 milliliters grated Parmigiano; 237 milliliters long cooking polenta; 1 teaspoon crushed red pepper flakes; 118 milliliters salt, or to taste; 4 servings Salt; 79 milliliters sugar; 355 milliliters water; 1 liters cold water

Brined Pork Chops with Soft Parmigiano Polentan is a gluten free main course. One serving contains 666 calories, 48g of protein, and 23g of fat. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of bay leaf, fennel seed, coriander seed, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 73 hours and 5 minutes.

Instructions

Watch how to make this recipe.

To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.

Ingredients you will need

Pork Chops

Brine

Preheat a grill or grill pan.

Equipment you will use

Grill Pan

Grill

Roll the fat edge of each pork chop with the fennel pollen.

Ingredients you will need

Fennel Pollen

Pork Chops

Roll

Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic.

Ingredients you will need

Fennel Pollen

Cooler

Equipment you will use

Grill Pan

Grill

Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy.

Ingredients you will need

Meat

Equipment you will use

Grill

Serve with polenta.

Ingredients you will need

Polenta

In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.

Ingredients you will need

Seasoning

Sprinkles

Bay Leaves

Polenta

Water

Milk

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk

When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue.

Ingredients you will need

Polenta

Remove it from the heat and stir in the Parmigiano and mascarpone.

Ingredients you will need

Mascarpone

Parmigiano Reggiano

Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.

Ingredients you will need

Polenta

Wrap

Equipment you will use

Plastic Wrap

Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

Ingredients you will need

Polenta

Water

Equipment

Ingredients

Servings:

bay leaf 3

bay leaves 4

bone- in pork rib chops 2

carrots, peeled and diced 2ribs

celery, diced 2Tbsps

coriander seed 1Tbsp

wild fennel pollen 2Tbsps

fennel seed 4cloves

garlic smashed 355milliliters

milk 1

onion, diced 118milliliters

grated Parmigiano 237milliliters

long cooking polenta 1teaspoon

crushed red pepper flakes 118milliliters

salt, or to taste 4servings

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.