Brined Fennel Crusted Pork Chops Recipe

Name: Brined Fennel Crusted Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart Room Temperature Water; 1/4 cups Kosher Salt Or 3 Tablespoons Fine Salt; 1/4 cups Granulated Sugar; 2 whole (8 Oz. Size) Center Cut, Bone-in Pork Chops; 1 Tablespoon Fennel Seeds; 1/4 teaspoons Crushed Red Pepper Flakes; 1/2 teaspoons Ground Cumin; 1/4 teaspoons Coriander Powder; 1/4 teaspoons Freshly Cracked Black Pepper; ⅛ teaspoons Ground Cloves; 2 Tablespoons Olive Oil; 1 Tablespoon Butter

Servings: persons

1 quart Room Temperature Water
1/4 cups Kosher Salt Or 3 Tablespoons Fine Salt
1/4 cups Granulated Sugar
2 whole (8 Oz. Size) Center Cut, Bone-in Pork Chops
1 Tablespoon Fennel Seeds
1/4 teaspoons Crushed Red Pepper Flakes
1/2 teaspoons Ground Cumin
1/4 teaspoons Coriander Powder
1/4 teaspoons Freshly Cracked Black Pepper
⅛ teaspoons Ground Cloves
2 Tablespoons Olive Oil
1 Tablespoon Butter

1
In a deep container or bowl, whisk together water, salt and sugar until dissolved.
2
Add pork chops to brine, cover and refrigerate overnight or up to 24 hours.
3
If you need more water to cover the chops, make sure to keep the proportions of salt and sugar the same (1 tablespoon each per cup).
4
Remove chops from brine and allow to come to room temperature for 30-60 minutes before cooking.
5
In a food processor or using a mortar and pestle, coarsely grind the fennel seeds and red pepper flakes.
6
Transfer to a small bowl and blend with remaining spices.
7
Pat chops dry and coat evenly in spice mixture.
8
Do not season with additional salt.
9
Preheat a large saute pan over medium to medium-high heat.
10
Lightly coat pan in oil.
11
Add chops to pan and sear about 34 minutes on first side or until well-browned.
12
Cook on fat side for 3060 seconds to render fat.
13
Flip and cook an additional 34 minutes or until a thermometer inserted into the thickest portion of the chop registers 135 degrees F. During the last two minutes of cooking, add butter to the pan.
14
Baste chops in butter-oil mixture by tilting pan slightly towards you and spooning pooled fat over the chops.
15
Transfer to plate and allow to rest about 58 minutes.
16
Enjoy.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart Room Temperature Water, 1/4 cups Kosher Salt Or 3 Tablespoons Fine Salt, 1/4 cups Granulated Sugar, 2 whole (8 Oz. Size) Center Cut, Bone-in Pork Chops, and more.

Yes, Brined Fennel Crusted Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brined Fennel Crusted Pork Chops

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