Brined Pork Chops with Soft Parmigiano Polenta

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Here are my thoughts.
I never attempt a recipe w/o watching the show.

Some standard ingredients are;
Salt is always Kosher unless table salt is specified. Morton's is a smaller grain than Diamond Crystal. 2/3 TBS table salt for 1 TBS Morton's or Diamond Crystal. TASTE the brine as the salt is added before adding anything else.
Eggs are large.
Butter is unsalted.

Anne used 2" thick (Double Cut rib chops, not the 1/2" chops usually found at the supermarket, or club stores. You must brine pork as modern pork is as tasteless as is chicken from Tyson or Perdue.

I can't wait to make this and report back my results.

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I have to say I didn't know what I was getting into after I read the reviews. I made these chops anyway. I tasted the brine after the first quarter cup of salt and ended up adding the whole half. I have to say though I only brined for one day as all the previous reviewers scared me and I have brined turkeys before and have had salty results when brining longer than one day. So I went into this knowing how brines are and i read all these reviews. I bought costco pork chops brined for one day and added another 2 cups of wanter to my brine. They turned out wonderful! even my picky husband loved them and was impressed. the polenta however was good and tasty I had expected to be spectacular with the expensive addition of mascarpone. It was good but I don't think I will spend the extra money for the marscarpone next time. I will make these recipes agein!

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If you like SALT and SALT go for it.... too salty, enough said.

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Too bad there was no option for ZERO STARS. This is the most disappointing dish I've prepared in ages, and here's why: It was the equivalent of ripping the top off a box of salt and downing it in one gulp. What a waste. Burrell knows her food but she tanks on this one.

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Followed the directions exactly. While the chops were moist, they were terribly salty!

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I don't know why Anne brings out the haters, but man she really attracts nut jobs like nobody's business. The brine is perfect. The amount of water and salt is perfect, in fact, I use more salt, usually 3/4 of a cup. You brined a 1/4 inch thick cheap, value pack chop and got what you paid for. Don't come on here hating on Anne because you're either too stupid to read a recipe, or too cheap to buy what's recommended.

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This is an AWESOME recipe. I have made it 3 times and it is our family's favorite. And we hate salt. Here's the deal - Anne cooks to her taste. You can see on her show that she uses her measuring instruments very loosely. But her ingredients are amazing and this recipe proves it. When you are making the brine, start with a small amount of salt. Maybe 1/4 cup. Add it last. TASTE THE BRINE! If it is bland, then add another couple tablespoons. Taste it again - keep adding until it taste like a cold soup to you. Then that is the perfect amount of salt for your taste. We just use fennel and it works perfectly. The pork chops are so moist - you just can't go wrong.

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My husband, normally easy to please spit out the pork as it was way too salty.

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This may be a good recipe but after cutting the salt back 1/4 it was far too salty. Even my wife couldn't eat them and she is a salt-a-holic. I ended up dicing up the chops into small pieces and used them as an addition to risotto.

I think the 3 day brining is too long. Glad I used my wife as a test subject for this and not with friends.

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Go to Market Hall Foods.com for fennel pollen - .6oz jar for $7.00. It's a great site for hard to find ingredients at reasonable prices.