Maynard's Three Day then Grilled Pork Chops

This will take 3 days to cook.

1. Prep the brine and then let the pork chops marinate in the refrigerator for three days.

2. Cook the pork chops.

INGREDIENTS

1 1/2 quarts of cold water

1/2 onion, diced

2 carrots, peeled and diced

4 cloves of garlic, smashed

1/2 cup salt

1/3 cup sugar - helps to off set the salt

2 tablespoons of fennel seed - adds a floral quality

2 tablespoons of coriander seed

1 teaspoons crushed red pepper flakes

3 bay leaves

2 tablespoons of fennel pollen

2 or more thick pork chops

THE BRINE

Start with a 2 quart container that will fit into the refrigerator and will hold 2 to 4 pork chops.

Buy pork chops that are nice and thick, and have the bone. Be sure there is a nice strip of fat content along the side opposite the bone. The bone keeps the pork juicy. The fat, bone and brine will present a moist flavor.

Prepare the brine by mixing the following:

1 1/2 quarts of cold water

1/2 onion, diced

2 carrots, peeled and diced

4 cloves of garlic, smashed

1/2 cup salt

1/3 cup sugar - helps to off set the salt

2 tablespoons of fennel seed - adds a floral quality

2 tablespoons of coriander seed

1 teaspoons crushed red pepper flakes

3 bay leaves

Add the pork chops, close the container and put in the refrigerator for 3 days.

COOKING THE PORK CHOPS

After 3 days remove the chops from the brine, discarding the brine.

1. Preheat a grill

2. Roll the fat edge of each pork chop with fennel seed (or even better, fennel pollen).

3. Place porks chop on the preheated grill

4. Rotate the pork chops 90 degrees after 3 to 4 minutes. This will make attractive grill marks.

5. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process.

6. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning.

7. Stand the chops up so the fat edge is in contact with the grill. This will crisp the fat edge and will make the fennel aromatic.

8. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy.

SERVING

Drizzle very lightly with olive oil.