Brined Pork Chops With Fennel
- Total Time
- 30 minutes, plus brining
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup kosher salt
- 2tablespoons granulated sugar
- 2bay leaves
- 6black peppercorns, lightly crushed
- 6allspice berries, lightly crushed
- 1teaspoon fennel seeds, lightly crushed
- 2bone-in pork chops, about 12 ounces each
- 2tablespoons olive oil
- 1large onion, sliced ¼-inch thick
- 3 or 4trimmed fennel bulbs, about 1 pound, sliced ¼-inch thick
- Salt and pepper
- 2garlic cloves, minced
- ½teaspoon fennel seeds, crushed
- 2tablespoons roughly chopped parsley
- A few tender green fennel fronds
- Lemon wedges, for serving
For the Brine
For the Pork Chops
Nutritional analysis per serving (3 servings)
495 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 8 grams dietary fiber; 18 grams sugars; 39 grams protein; 1136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
- Step 2
Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
- Step 3
Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
- Step 4
Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
- Step 5
Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
- Step 6
Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into ⅛-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.
Private Notes
Comments
Delicious! I went heavy on fennel and onion and roasted them till well caramelized. Pork was sliced and served over a pile of soft and sweet roasted fennel and onion. I also added lemon wedges to my pan and roasted them along with everything. An optional squeeze of lemon over individual plate was offered. I personally think it tasted much better with lemon. The brine solution is already salty, I did not add any salt to the fennel and onion. I served mine with mashed potato. ♥️
I'm thinking I'll try this with Sam Sifton's star anise brine, which has taken all of the pork recipes I make to a whole new level!
Noting the lemon wedges in the photo for this dish, were they added by food stylist for color contrast interest in the photo, or was there lemon used in recipe but omitted from the text when printed? A curious cook who plans to make this next week would find it helpful to know. ;-)
Cooking time in oven really needs to be reconsidered. 20-25 too long. No amount of resting will redeem overcooked pork.
Great dish, so easy and delicious, could have doubled the fennel, onion.
The chops were brined for 8 hours, plenty of time the were moist, flavorful and most delicious with the fennel and onion mixture! Served with sweet potatoes and a cucumber salad.
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