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,
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Party Appetizers
(01:47)
-
Funky Fried Chicken
(03:31)
-
Old-Fashioned Macaroni Salad
(00:03:04)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Ina's Roasted Shrimp and Orzo
(03:29)
-
Food Network Star Burger Bash
(00:42:00)
-
Mac and Cheese Throwdown
(03:01)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Summer Cookout Salad Recipes
37 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Summer Dip Recipes
15 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
27 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Real Men Make Quiche
4 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Summer Cookout Salad Recipes
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 179
Showing 171-179 of 179
Sort by:
SELECT
By andreattajk_105...
Taft, CA
on August 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I need you in my life/kitchen. Thanks for a great tip and a lovely meal that my friends loved.
By apanzar851_10850456
Hilton, NY
on August 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The brine made these pork chops wonderfully moist and flavorful. It was difficult to be patient for three days to grill them, but the wait was worth it. Our chops were very thick, so they required quite a bit longer on the grill than the recipe called for, but still came out juicy, just slightly pink in the center, and with great grill marks.
The polenta is terrific with them. Just make sure to follow Ann's direction to add a LOT of salt.
By mwilkerson_3760614
colorado spring...
on August 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this reciepe b/c I have a hard time making my pork chops juicy and tender. I was impressed with how juicy the pork was, but I felt like I was eating pure salt! I couldn't taste any of the other flavors and I was really hoping it would have been great I put so much into. Waiting the three days in hopes it would be great just to waste the food was a big let down. Hope others have better luck with this recipe.
By obx_fisherman
winston salem, NC
on July 31, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The long wait (3 days was worth it! These were very tender and juicy chops. They came out a little salty so I'll cut back on that a little. Definitely making these again.
By csludw0_10841164
Lousiville, KY
on July 31, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm just a beginning cook, so I didn't stray from the recipe one bit. The chops were SO JUICY and the Swiss Chard was amazing! I'll definitely be using this recipe again.
By jillstein80_108...
new york, NY
on July 30, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this recipe as soon as I saw it. I brined the pork for three days as demonstrated on the show, and made it for dinner tonight. It smelled amazing and I was so excited to eat it. The flavor was fantastic but it was WAY too salty...to the point of being inedible. It was really disappointing as we had waited three days to try this. I would make it again and cut the salt in half (at least.
By ibcheft
New Caney, TX
on July 30, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After seeing the show I can not wait to try this, in fact I am online shopping for the brining bucket now.
By bluesix21_10032008
Los Angeles, CA
on July 29, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I finally got to cook these up after my 3 days of brining and they were phenomenal!
What's up with clearing off the previous reviews? I left a review for the swiss chard a few days ago and now its gone! And why doesnt Anne have any more shows listed? Dont tell me they cancelled her after 5 eps!!! They didn't even give her a chance!!!
By stepone
austin, TX
on July 28, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this recipe--the pork chops and the polenta--after watching the show. My pork chops were a little thinner than hers, just over 1 inch versus what looked like a generous 1.5 inch on the show. I was only able to keep them in the brine for 24 hours, not the full 72, before grilling them.
They were too salty. I don't fully understand how brining works, I admit, but these were indubitably too salty. However, the flavors that did come through--the aromatics--were a really nice touch, albeit overwhelmed by salt.
If anyone knows how to get the flavors through without so much salt (less salty solution? Less time in the brine? I would love to try it again. As is, I would not repeat this.