Brined Pork Chops with Soft Parmigiano Polenta

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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.

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This was my first time using a brine. The pork chops came out great. Fried them inside as the grill cannot even be seen with all the snow. Will try it again when I can get to the grill. HOWEVER, we did learn an important lesson for the soft parmigiano polenta. DO NOT, I repeat, DO NOT use instant polenta. It bombed. As soon as the packet was dumped in the water and milk it sucked up all the moisture. No matter how much more water and milk we added it still came out gross. We did look all over town for slow cooking polenta but were unable to find it. Have to look around better for it. Once we find the slow cooking polenta we will cook it again.

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Excellent recipe. I used sea salt and 2 inch chops. Great flavor and texture. My local spice shop did have fennel pollen, A bit expensive but you don;t need much. Worth it!

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Made these for the Super Bowl and they were outstanding. Even the kids loved them. We followed the recipe to the T except for the fennel pollen as we haven't worked much with fennel so didn't want that flavor to be too overpowering. Well defined salt flavor but it wasn't too overpowering. We might cut back on it just a bit next time as an experiment. Definitely need to bring chops to room temp before grilling as it affects cook time and results. Great recipe!!!

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If I could give this MORE THAN 5 stars, I would. They were absolutely amazing--the best chops I've ever had. I watched the show and decided to make them for the for the super bowl. Needless to say, they were a huge hit. One change I did make was to the salt content, based on the comments from other users. I only used half the amount the recipe called for, used sea salt, and grilled over charcoal. They were just right. Will definitely save this recipe and use again!

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I paid attention to everyone's recommendation to cut the salt in half since my meat market was closed due to snow and had to buy inch and a half chops at a chain. The key is the brining. It's like porchetta without the orange zest but the coriander seed added just the right citrus flavor. Toasted fennel seed and then ground it for the edge of the chops and then turned the chops on the edge to roast the fat. It's important to have a fire with a cooler side for final cooking but i found these cooked in less time than i would normally cook a pork chop. These were without a doubt the best chops we've ever cooked--so juicy and moist. So big we couldn't finish them but will have leftovers tomorrow. Might do this again with a little thinner chop and brine for only a day.

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I didnt find this recipe worth repeating it was just ok . I find just grilling the pork chop with montreal steak seasoning cant be beat.

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i adore anne burrell - shame on lekitchenqueen for disrespecting her is such a vile way. the comments were less than queen like. if it is that intolerable, you have the power to switch the channel. anne you rock and always give us no nonsense recipes with class and style. anne's italian recipes are truly authentic italian peasant food and as tasty as the food i was raised on. and... i am always learning something new!!!!!

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I loved the recipe, and most important i love watching Anne create it.Shame on the person who spoke hatefully about her.Personal attacks have no place on this review.....

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I brine all my pork, chicken and turkey. This a average brine. I usually o with 1 cup kosher salt and one cup brown sugar to one gallon water and then whatever you want. Never iodized salt, never and always rinse the meat off after brine. I think the people who degraded this recipe either used iodized salt or didn't rinse the meat or both. My great grandmother brined and my family has been doing it since. Never salty and always moist