Brined Pork Chops with Soft Parmigiano Polenta

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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!

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Yum!!!

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This recipe is fantastic, as is everything that Chef Ann makes. If your brine is too salty, make sure you're using the correct kind of salt. Table salt, sea salt, etc.. will not work. Kosher is the best salt for marinating, especially for longer marinades. Polenta all the way! Hope this tip helps!

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I give this brining recipe 5 stars cause I used it quite a few times on pork loin. I did use less salt and added some mustard seed as well. This recipe really helps to increase the moisture in pork. Brining is the way to go. But sometimes I only brine for 24 hrs and it still tastes great.

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After reading the reviews I reduce the salt to 1/4 cup and let the chops brine for 3 days. I rinsed them with water and dried before grilling. They were still too salty. Very salty, and I normally like salt. They were juicy however and I might try again with even less salt. Or maybe brine for less time. I served them with mashed potatoes and the combo was very good if you don't like polenta.

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This brine is sooo tasty! However, 3 days is way too long to brine! It turned them super salty. I brined 4 chops and cooked 2 of them after brining overnite and they were so juicy and the pan juices were heavenly. I cooked the other 2 after 3 days. Yuck! Inedible! So salty. So I'd give this 5 stars if it didn't specify such a long time to brine. Shrink the brining time and enjoy!

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The chops were way too salty for our tastes. I used the exact measurements in the recipe. I did use boneless chops. Got the grill marks just right. They looked great. Even being way too salty, they were the juiciest chops I've ever made! Just inedible after the first few bites. Go figure that one. The polenta was???...just polenta. Didn't taste the parm or the masc even tho I added more than called for. Not sure about making this again. They were so juicy so maybe I'll try it again with way less salt - then I'll get dry chops - ya think?

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Super for cold days!

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The brine tasted WAY too salty, so I watched the video to confirm (I have over 90 of Ann Burrell's recipes on my dvr, and as I expected, she put a lot more water. The canister that she used in a video was filled with 4 qts of water.

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I made both the Brined Pork Chops and the Polenta according to your directions. I brined the chops for three days. They were both outstanding. We had a special dinner for four and I wanted to make good impression. We served them both with grilled-planked sea bass. What an outstanding dinner. I've never had better pork chops in my life and the others agreed. The fennel pollen gave such a wonderful flavor to the chops. My husband grilled them on the gas grill perfectly to a temperature of 150. The chops were 2 inches thick with two bones each. The Polenta tasted fabulous too. I cannot wait to make this again. Thank you Anne!