Brined Pork Chops with Soft Parmigiano Polenta

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I love Anne! Thank you for helping me find a way to make great grilled pork chops that are amazingly seasoned and juicy!! Seriously, this is really good. I was worried about all of the SALTY comments, but I decided to go with the recipe and I'm glad I did. I'm not a salt lover, but this was perfectly seasoned, requiring no additional salt pre or post grill. I used Kosher salt. The fennel was perfect. Can't wait to try again with fennel seed pollen once it comes in from Amazon.

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TOO SALTY! I am in culinary school and we use a lot of salt, but this was to the point of being inedible.I used sea salt and it still turned out too salty. I give it two stars because the polenta turned out really yummy. If I were to redo this recipe I would reduce the salt by half and see if that works out better.

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Far too salty. Was disappointed.

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It was awesome! Even the 8 yr olds loved it!

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For those who think there is too much salt, you may be using iodized salt or table salt, so keep in mind that anne uses kosher salt, so if using different salt, the measurements will very.
Id say to use about half of the salt if using table salt
I thought these were amazing, in the brine, i used half apple cider and half water, AMAZING
last i barley ever have white sugar in m house, so i used terbanado sugar

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Moist and delicious. Used 1" thick pork chops and they were not dry at all. I would probably cut the salt in the brining solution in half next time.

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These pork chops were fabulous! I watched the show. I, like Anne, never like pork chops because they were always dry and like leather. These chops are not. They were moist and tender. Delicious. Whoever gave these less that 5 stars either didn't follow the recipe directions or just cant cook!

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I've used this brine since I saw the original episode it's perfect! As for reviewers saying it's too salty - use less the recipe does say "to taste". I use very thick, about an inch or more chops. Thinner cuts or the store pack cut are a waste on this recipe.

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The brine added a lot of flavor to the pork chops, however, it is WAY TOO SALTY! In reference to a previous poster, the recipe does not say that the brine must be rinsed off. I don't think that rinsing the brine off would have made a difference to the saltiness anyway as the saltiness permeated the meat and overpowered all the other flavors. We were a little disappointed with the recipe, but we will definitely brine our pork chops in the future. I didn't make the polenta, nor could I find fennel pollen in stores.

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OK, I have to agree with the "too salty" thing. And I'm originally from the Deep South, and love salt over all else, including fat. The chops were very juicy, so I wouldn't reduce the brining time. I think I'd just bump up the water from 6 cups to 8 or 9 and leave everything else the same.