Subj : St. Benno 05
To   : All
From : Dave Drum
Date : Tue Jun 15 2021 17:18:06

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
  
  Uncle Dirty Dave's Archives
 
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