Brined Fennel Crusted Pork Chops

• 1 quart Room Temperature Water
• 1/4 cups Kosher Salt Or 3 Tablespoons Fine Salt
• 1/4 cups Granulated Sugar
• 2 whole (8 Oz. Size) Center Cut, Bone-in Pork Chops
• 1 Tablespoon Fennel Seeds
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Coriander Powder
• 1/4 teaspoons Freshly Cracked Black Pepper
• 18 teaspoons Ground Cloves
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter

1. In a deep container or bowl, whisk together water, salt and sugar until dissolved.
2. Add pork chops to brine, cover and refrigerate overnight or up to 24 hours.
3. If you need more water to cover the chops, make sure to keep the proportions of salt and sugar the same (1 tablespoon each per cup).
4. Remove chops from brine and allow to come to room temperature for 30-60 minutes before cooking.
5. In a food processor or using a mortar and pestle, coarsely grind the fennel seeds and red pepper flakes.
6. Transfer to a small bowl and blend with remaining spices.
7. Pat chops dry and coat evenly in spice mixture.
8. Do not season with additional salt.
9. Preheat a large saute pan over medium to medium-high heat.
10. Lightly coat pan in oil.
11. Add chops to pan and sear about 34 minutes on first side or until well-browned.
12. Cook on fat side for 3060 seconds to render fat.
13. Flip and cook an additional 34 minutes or until a thermometer inserted into the thickest portion of the chop registers 135 degrees F. During the last two minutes of cooking, add butter to the pan.
14. Baste chops in butter-oil mixture by tilting pan slightly towards you and spooning pooled fat over the chops.
15. Transfer to plate and allow to rest about 58 minutes.
16. Enjoy.

water, kosher salt, sugar, center, fennel seeds, red pepper, ground cumin, coriander powder, freshly cracked black pepper, ground cloves, olive oil, butter

Taken from tastykitchen.com/recipes/main-courses/brined-fennel-crusted-pork-chops/ (may not work)