Brined Pork Chops with Soft Parmigiano Polenta
Show: Secrets of a Restaurant Chef
Episode: The Secret to Grilled Pork Chops
Rate This RecipeRead users' reviews (179)
- Recipe categories: Vegetables, Grains, Cornmeal, Meat, Pork, Cheese, Parmesan Cheese,
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Average Rating:
Total Reviews: 179
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By CosmoGirl1
Altamont, NY
on January 31, 2013
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It's very good, but needs an adjustment on the level of salt--maybe 1/3 reduction for 1-1/2" thick pork chops. I didn't have fennel pollen but the toasted ground fennel seeds were surprisingly delicious as the crust. This was my first time making slow-cooking polenta and I really should have read the instruction about adding the corn meal slowly. It gets very lumpy when you whisk it in all at once so my arm almost fell off while I tried to smash out all the lumps.
By cooking yummy
Not a culinary ...
on December 03, 2012
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I just used the brine solution part of the recipe. Loved it. Make sure you do not skimp on the time spent brining. To short cut that is to short cut flavor.
By mherma8
on November 18, 2012
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In response to the dish, Anne should have just told us to soak the chops in sea water for three days! It would have been less salty, and cheaper too!
By cvulovic
San Marcos, CA
on October 21, 2012
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Pretty disappointed with this recipe. I increased the water as mentioned in the other reviews and reduced the salt and they were still inedible. The texture was horrible and stiff as well. I love watching Anne Burrell and I had high hopes but these were horrible. I'm guessing that if I reduced the brine time they would have been fine. I brine poultry all the time, but never over 24 hours. Wish I had better things to say.
By kmmarsh14
carmel, IN
on May 03, 2012
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Definitely on the salty side, but other than that really tasty. The chops were super juicy and tender. I used the toasted ground fennel seeds because I couldn't find fennel pollen. I will certainly be making these again, but I will probably cut the salt in the brine in half.
By leslierad_11933938
manhattan beach, CA
on April 25, 2012
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Best pork chops I've made. So juicy! Make the correct water adjustments and use thick chops. So good!
By travlnTexan
Honolulu, HI
on April 02, 2012
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Next time I will read the reviews FIRST...i.e., 4 qts of water NOT 1.5...pork chops were beautiful and I used Kosher Salt...HOWEVER...with only 1.5 qts of water they came out unedible...all we could taste was salt...none of the other spices...had to throw them out...like I said I will read the reviews BEFORE I try a recipe.
By czewska
new york
on March 31, 2012
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Extraordinarily tasty pork chops! Halved the recipe and quartered the (kosher salt.
By stephenhulcy_12...
Dallas, 83
on March 21, 2012
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OK, once and for all, here is the correction on the salt issue: 4 quarts of water (not 1.5 qts, only use Kosher Salt, and the pork chops should be cut 1 1/2 inches thick, about 15-16 oz. each. If you make these changes to the recipe there will be no problem.
These came out great! I was finally able to find Fennel Pollen at the Central Market in Dallas, TX and it gives the pork the most unique anise flavor. Note: A little fennel pollen goes a long way, so just roll the fat edge as per Anne's direction.
By jrobso01
Charlotte, NC
on March 07, 2012
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I absolutely HATE pork chops and I HATE fennel but they are two of my husband's favorite things. I made these pork chops for him (and because I trust Chef Anne and I am in love! They are the most moist, delicious pork chops that I have ever had. (We accidentally ate 2--each! The wait time is three days so plan ahead but it is TOTALLY worth the wait!