Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes

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GREAT! Brined turkey...now brined pork chops! Thanks Anne
Went to store and bought 2" thick chops, brined per your recipe for 24 hours. Dried off...grilled on outside bbq. Texture and flavor!!!
Annie . Fremont , CA

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I saw Chef Anne and Joshie make this delicious meal on Worst Cooks in America and thought "this meal is for me"! Last night I made everything except the sausage, which is more than enough food for dinner. My favorite was the polenta cakes. Don't skip the marscapone! That made the cakes incredibly creamy and also helped cut any saltiness (in care you over salted, like in my case. The brine was easy and made the chops delicious. I couldn't find fennel pollen anywhere, so I substitued with a seasoned panko crust on the edge. I'll be making this recipe for friends next weekend. Thanks for a great dinenr!

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I made this whole meal for my family tonight. It was the best sauceage and pork chops I have ever made. Chef Anne would have been disappointed because I did make mistakes. I almost burnt the pork chop and the Swiss Chard was under-done. The Polenta was cripsy but grainy - I liked it. I will be making this dish again and next time - Chef Anne will be proud! By the way, we are making the sauceage again tomorrow in large quanties!