MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Benno and Leo's Brined Pork Chops w/Fennel
Categories: Pork, Herbs, Vegetables, Wine, Chilies
Yield: 9 Servings

1 c Salt; more for seasoning
1 c (packed) light brown sugar
12 Whole black peppercorns
4 Bay leaves
6 (1 lb ea) pork rib chops
1/2 c Extra-virgin olive oil
3 md Fennel bulbs; halved, cored,
- thin sliced (8 c)
2 tb Fronds; chopped, reserved
2 lg Sweet onions; halved, thin
- sliced
1 ts Crushed red pepper
Black pepper
3/4 c Dry white wine
1 c All-purpose flour

In a small saucepan, combine the 1 cup of salt with the
sugar, peppercorns, bay leaves and 2 cups of water and
bring to a simmer, stirring to dissolve the salt and
sugar. Pour the brine into a large pot and add 4 cups of
cold water. Let cool. Add the pork chops, cover and
refrigerate overnight.

Remove the pork from the brine; discard the brine. Pat
the chops dry and let stand at room temperature for 30
minutes.

Set the oven @ 450ºF/232ºC.

In a large, deep skillet, heat 1/4 cup of the oil until
shimmering. Add the sliced fennel, onions, crushed red
pepper and fennel pollen, season with salt and black
pepper and cook over moderate heat, stirring
occasionally, until lightly golden and tender, 15
minutes. Add the wine and simmer until almost
evaporated, about 2 minutes. Scrape into a large
roasting pan. Wipe out the skillet.

Place the flour in a shallow baking dish. Season the
chops on both sides with salt and black pepper, then
dredge in the flour, tapping off the excess. Heat 2
tablespoons?of the oil in the skillet. Add 3 of the
chops and cook over moderately high heat until deep
golden, 4 to 5 minutes per side. Transfer the chops to
the roasting pan. Repeat with the remaining 2
tablespoons of olive oil and pork chops.

Roast the chops for 18 to 20 minutes. Transfer to a
platter and let rest for 5 minutes. Season the
vegetables with salt and black pepper and stir in the
fennel fronds. Serve the chops with the vegetables.

Serves: 8 to 10

RECIPE FROM: https://www.foodandwine.com

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