Fennel-Brined Pork Chops

Fennel-Brined Pork Chops
Photo by Becky Luigart-Stayner


  • Cooking spray
  • 2 tablespoons sambuca or other anise-flavored liqueur
  • 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fennel seeds
  • ¼ cup sugar
  • 2 teaspoons chopped fresh rosemary
  • + 5 more ingredients
    • ¼ cup kosher salt (such as Diamond Crystal)
    • 1 cup ice cubes
    • 3 ½ cups water, divided
    • ½ cup chopped fennel fronds
    • 2 garlic cloves, minced

Combine 1 cup water, fronds, and seeds in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 1/2 cups water, salt, sugar, and liqueur, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Ad...

View full recipe at My Recipes


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