• Main
  • Recipes
  • Brined Pork Chops with Soft Parmigiano Polenta (Anne Burrell) Recipe

Brined Pork Chops with Soft Parmigiano Polenta (Anne Burrell) Recipe

Posted by
Rate It!
Brined Pork Chops with Soft Parmigiano Polenta (Anne Burrell)
Add your photo!
Ingredients
21
Count
Nutrition
555
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the brine:
  2. To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.
  3. Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.
  4. Soft Parmigiano Polenta:
  5. In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
  6. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
  7. To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.
  8. This is DEFINITEY a plan ahead recipe as the pork chops need to brine for 3 days.*If fennel pollen is not available, toasted ground fennel seeds are an acceptable substitution
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 555.35 Kcal (2325 kJ)
Calories from fat 272.92 Kcal
% Daily Value*
Total Fat 30.32g 47%
Cholesterol 156.11mg 52%
Sodium 14508.33mg 605%
Potassium 818.82mg 17%
Total Carbs 23.65g 8%
Sugars 16.95g 68%
Dietary Fiber 3.73g 15%
Protein 49.07g 98%
Vitamin C 6mg 10%
Vitamin A 0.3mg 10%
Iron 2.2mg 12%
Calcium 325.7mg 33%
Amount Per 100 g
Calories 68.33 Kcal (286 kJ)
Calories from fat 33.58 Kcal
% Daily Value*
Total Fat 3.73g 47%
Cholesterol 19.21mg 52%
Sodium 1785.16mg 605%
Potassium 100.75mg 17%
Total Carbs 2.91g 8%
Sugars 2.09g 68%
Dietary Fiber 0.46g 15%
Protein 6.04g 98%
Vitamin C 0.7mg 10%
Iron 0.3mg 12%
Calcium 40.1mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top