Brined Pork Chops with Fennel Pollen

• 3 to 4 tablespoons kosher salt
• 2 to 3 tablespoons sugar
• 2 tablespoons fennel seeds
• 2 tablespoons coriander seeds
• 1 teaspoon crushed red pepper
• 3 bay leaves
• 1 onion, cut into 1/2-inch dice
• 2 carrots, cut into 1/2-inch dice
• 2 celery ribs, cut into 1/2-inch dice
• 4 cloves garlic, smashed
• 6 bone-in pork loin chops (nice fatties!)
• 2 tablespoons wild fennel pollen (or substitute toasted ground fennel seeds)

1. In a large bowl, combine 2 quarts water with the salt, sugar, fennel seeds, coriander seeds, red pepper, bay leaves, onion, carrots, celery, and garlic.
2. (The amount of salt and sugar you use depends on your personal taste.)
3. Submerge the pork chops in the brine, cover, and refrigerate for 2 days (if you dont have 2 days, at least brine the chops overnight).
4. Remove the chops from the brine, discard the brine, and cook these bad boys!
5. Preheat the grill to medium-high.
6. Roll the fat edge of each pork chop in the fennel pollen.
7. Place the chops on the grill over medium-high heat and cook for 3 to 4 minutes.
8. Rotate the chops 90 degrees to create beautiful crosshatched grill marks; continue to cook for another 3 to 4 minutes.
9. Turn the chops over and repeat this process on the second side.
10. If the chops start to burn, move them to a cooler part of the grill.
11. Stand the chops up and grill the fat edgeyou want to get it nice and crispy and release the lovely aroma of the fennel pollen.
12. Remove the chops from the grill and let them rest in a warm place for 8 to 10 minutes before serving.
13. The meat should be pink in the middle and very juicy.
14. This is a plan-ahead recipe!
15. The brine takes a couple of days, but its really worth the effort.

kosher salt, sugar, fennel seeds, coriander seeds, red pepper, bay leaves, onion, carrots, celery, garlic, loin chops, wild fennel

Taken from www.epicurious.com/recipes/food/views/brined-pork-chops-with-fennel-pollen-378190 (may not work)