Brined Pork Chops with Fennel Pollen Recipe

Name: Brined Pork Chops with Fennel Pollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 tablespoons kosher salt; 2 to 3 tablespoons sugar; 2 tablespoons fennel seeds; 2 tablespoons coriander seeds; 1 teaspoon crushed red pepper; 3 bay leaves; 1 onion, cut into 1/2-inch dice; 2 carrots, cut into 1/2-inch dice; 2 celery ribs, cut into 1/2-inch dice; 4 cloves garlic, smashed; 6 bone-in pork loin chops (nice fatties!); 2 tablespoons wild fennel pollen (or substitute toasted ground fennel seeds)

Servings: persons

3 to 4 tablespoons kosher salt
2 to 3 tablespoons sugar
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 teaspoon crushed red pepper
3 bay leaves
1 onion, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
4 cloves garlic, smashed
6 bone-in pork loin chops (nice fatties!)
2 tablespoons wild fennel pollen (or substitute toasted ground fennel seeds)

1
In a large bowl, combine 2 quarts water with the salt, sugar, fennel seeds, coriander seeds, red pepper, bay leaves, onion, carrots, celery, and garlic.
2
(The amount of salt and sugar you use depends on your personal taste.)
3
Submerge the pork chops in the brine, cover, and refrigerate for 2 days (if you dont have 2 days, at least brine the chops overnight).
4
Remove the chops from the brine, discard the brine, and cook these bad boys!
5
Preheat the grill to medium-high.
6
Roll the fat edge of each pork chop in the fennel pollen.
7
Place the chops on the grill over medium-high heat and cook for 3 to 4 minutes.
8
Rotate the chops 90 degrees to create beautiful crosshatched grill marks; continue to cook for another 3 to 4 minutes.
9
Turn the chops over and repeat this process on the second side.
10
If the chops start to burn, move them to a cooler part of the grill.
11
Stand the chops up and grill the fat edgeyou want to get it nice and crispy and release the lovely aroma of the fennel pollen.
12
Remove the chops from the grill and let them rest in a warm place for 8 to 10 minutes before serving.
13
The meat should be pink in the middle and very juicy.
14
This is a plan-ahead recipe!
15
The brine takes a couple of days, but its really worth the effort.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 to 4 tablespoons kosher salt, 2 to 3 tablespoons sugar, 2 tablespoons fennel seeds, 2 tablespoons coriander seeds, and more.

Yes, Brined Pork Chops with Fennel Pollen 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.

That's it — enjoy your meal!

Brined Pork Chops with Fennel Pollen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions