-
1
For the brine: In a large container, add the salt, sugar, coriander, red pepper flakes, fennel, celery, garlic, and enough water to cover the chops and stir to combine.
-
2
Submerge the pork chops in the brine and let sit in the refrigerator until ready to cook, at least 30 minutes.
-
3
Bring the chops to room temperature before cooking.
-
4
Remove the chops from the brine, discarding the brine.
-
5
For the chops: Preheat a cast iron pan.
-
6
Roll the fat edge of each pork chop in the fennel pollen.
-
7
Place the pork chops gently in the heated pan.
-
8
Sear the chops on all sides and cook for about 9 minutes.
-
9
Remove the chops from the pan and let rest in a warm place before serving.
-
10
The doneness of the meat should be about medium to medium-well and be very juicy.
-
11
For the fennel-fontina sausage: Preheat the oven to 350 degrees F.
-
12
Season the pork shoulder with the garlic, salt, red pepper flakes, fennel seed, and coriander.
-
13
Grind the pork twice through the large grind of a stand mixer fitted with a meat grinder attachment.
-
14
Gently stir in the cheese.
-
15
Add the cold water and mix lightly.
-
16
Stuff the ground pork into a casing using the sausage horn attachment to the stand mixer and twist off into evenly sized links.
-
17
Transfer to a parchment-lined sheet pan and roast in the oven for 15 to 20 minutes.
-
18
Preheat a saute pan and drizzle with olive oil.
-
19
Remove the sausages from the oven and brown them in the pan.
-
20
For the Swiss chard: Coat a saute pan with olive oil.
-
21
Toss in the garlic, red pepper flakes, bacon, and a couple drops olive oil.
-
22
Bring the pan to medium heat.
-
23
When the garlic is golden and very aromatic, remove it and discard.
-
24
When the bacon has become crispy, toss in the Swiss chard stems and fennel and saute for 5 minutes.
-
25
Stir in the chicken stock, as needed, and season with salt.
-
26
When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt.
-
27
Cook the leaves until they are just wilted, 3 to 4 minutes.
-
28
For the polenta cakes: In a saucepan, combine the milk, water, bay leaf, and cayenne.
-
29
Bring the mixture to a boil over low heat and season generously with salt.
-
30
(Take the seasoning to the edge of too salty.
-
31
To do this you must taste as you go.
-
32
Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.)
-
33
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly.
-
34
Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick.
-
35
Taste the polenta to see if it has cooked through.
-
36
If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency.
-
37
Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes.
-
38
Remove the bay leaf and stir in the chopped sage and mascarpone.
-
39
Line a 7 by 7-inch square pan with plastic wrap.
-
40
Pour the polenta into the prepared pan.
-
41
Cover the top with more plastic wrap smoothed onto the surface of the polenta.
-
42
Chill in the refrigerator until needed.
-
43
(All of this can totally be done ahead of time, like yesterday!
-
44
Cool!)
-
45
Remove the polenta from the pan and cut into desired shapes.
-
46
Coat a nonstick saute pan with olive oil and bring to medium-high heat.
-
47
Once the pan is hot and starting to smoke just a little, add the polenta shapes.
-
48
Cook the polenta on both sides and finish by sprinkling with a little bit of grated Parmigiano.
-
49
For plating: Place 1 polenta cake on each plate and top with Swiss chard and bacon.
-
50
Lean 1 chop on each polenta cake.
-
51
Slice the sausages on the bias and plate 2 slices on each plate.
-
52
Finish with a drizzle of olive oil.
