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1
To make the brine: In a large container, add all of the ingredients and stir to combine.
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2
Submerse the pork chops in the brine and refrigerate for 3 days.
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3
After 3 days remove the chops from the brine, discarding the brine.
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4
Preheat a grill or grill pan.
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5
Roll the fat edge of each pork chop with the fennel pollen.
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6
Place porks chop gently on the preheated grill or grill pan.
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7
After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks.
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8
Grill the chops for another 3 to 4 minutes and then turn over and repeat the process.
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9
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.
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10
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.
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11
Remove the chops from the grill and let rest in a warm place before serving.
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12
The doneness of the meat should be about medium to medium well and very juicy.
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13
Serve with polenta.
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14
In a medium size saucepan, bring the milk, water and bay leaf to a boil.
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15
Season generously with salt, almost to the point of over seasoning.
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16
How do you know that you are there?
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17
TASTE IT!
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18
When it has reached a boil, slowly whisk in the polenta in small sprinkles.
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19
Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon.
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20
Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
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21
When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue.
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22
Remove it from the heat and stir in the Parmigiano and mascarpone.
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23
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.
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24
To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.
