Brined Pork Chops with Soft Parmigiano Polenta

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I don't know if it was the three days of brining, or the type of chop, but we could hardly eat these. Loved the polenta, and for a couple of bites, the pork was fine, moist, but far too salty.

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I've seen Anne enough to know she loves SALT. I cut the salt in half.....but still to salty for me. Other than that....they were out of this world moist...tender chops! I tasted a little of all the ingredients in the recipe...which is what you're suppose to....nothing to over powering in here. Definitely a MUST have on my recipe list! Brine.....the only way to go with the thick cut chops!!! Way to go Anne (with an E! You rock!

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I usually brine my chops and chicken, so I thought I basically knew what I was going to get out of this recipe, but it was just heavenly. Do NOT skip the fennel pollen. Oh. My. Goodness.

For those who are buying their chops from the supermarket, that may be one of the reasons why your chops aren't turning out well. Supermarket chops are nearly always injected with a saline solution for "added flavor," so they're already salted, which means the brine will make them too salty. Choose thick (at least 1 1/2" thick, natural, bone-in chops that don't have any solution added, and they'll turn out great.

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I've been sold!!! The meat was moist and full of flavor. Thanks for a great recipe!

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Okay, so here is the real deal with this recipe. You can't make this with some value pack, joke of a pork chop. This have to be at least 1 & 1/2 inches thick! From Whole Foods or your favorite butcher. I think I spent about $13/$14 dollars.

Next, I'm sorry to say, there dose need to be more water for the brine. One quart more to be exact. Making the entire amount of water 2 1/2 quarts for the brine.

Three days in the "chill chest" hahaha Alton, ummm, was just fine, and they turned out so lovely, and juicy.

Bottom line add one more quart of water and you rockin and rollin!

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My husband said this was the best meal I've ever made! Just like many of the other reviewers, I also used grocery store Pork Chops, and since they are alot thinner, I only marinated them for 24 hours. I also pan fried them since our grill isn't working anymore.

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I will definitely make these again, but with either more water or less salt or both. They were a bit salty, but then Anne makes no secret of her love of salt. I toasted about 3 TB altogether of ground fennel and fennel seed together in a small dry saucepan, just until I could see it begin to brown, and it was delicious on the side of the chops. Be sure to keep tossig or stirring it so that it does not burn. I have no idea where I could get fennel pollen around here (Va Beach. I bought the really thick chops at our local gourmet market, but they were only $3.99 lb. I always think of what a chop that size would cost in a restaurant. The meat for 4 was $16. Life is too short to eat bad food!

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This recipe does not use enough water for the brine. I would double the water used as shown in the actual episode, but did any of you who thought it was too salty actually look at the size of the chops she used? If you are going to use standard grocery store sized chops, you might not want to brine them over 1 day. Standard grocery store chops are always WAY TOO THIN for a chop! 1 inch thick is not the type of chop to use for this recipe. You want 2 to 3 inch thick chops like you'd get from a good butcher. I've made this recipe with both types and the thinner ones are nowhere near as good as the thick cut, sometimes called double-cut chops.

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Had to throw out my chops too. My fault. Didn't read the comments. Feltthink that Food Network was a professional organization that wouldn't let something like this slip. I'll use another web site next time or read all the comments.
Also made her Chicken Soup recipe. Loved the idea of cinnamon but 2 t, of red pepper flakes were too much!!! Do you actually check your recipes? Very, very disappointing.

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I dropped 30 bucks on fennel pollen for this recipe, only to find out too late that I wasted all my groceries because the effin recipe was written up WRONG! You can't trust the FOOD NETWORK now????? WTF