Another original recipe here. I came up with this one while Cole and I were scrounging to make dinner. I haven't experimented much with this one so try it out and let me know. Bon appetit.
Brine
Large container or 1 gallon zip loc bag
6 cups of water
1 cup of salt
2 tablespoons Rosemary
2 tablespoons Caraway seed
2 tablespoons Celery seed
1/4 cup Balsalmic Vinegar
Polenta
1 tablespoon Olive Oil
4 slices bacon, chopped
1 1/2 cups chicken stock
3/4 milk
1/4 tablespoon of butter
3/4 cup polenta
salt and pepper
1 cup of parmigiano-reggiano
Combine the ingredients for the brine in the large container or the zip loc. Marinate the pork chops for at least 2 hours and up to over night. Pre-heat your oven to 400 degrees. Heat 1 tablespoon of olive oil over medium high heat in a large cast iron pan or other oven safe pan. Sear the pork chops for 1 minute on each side then place into the oven for 10-15 minutes. In another sauce pan, brown the chopped bacon over medium heat. Remove from the pan and place on a paper towel to drain the grease. Add the milk and chicken stock to the pan and bring to a boil. Slowly add the polenta while continuely whisking. Stir for 2 to 3 more minutes to thicken and remove from heat. Add the parmigiano-reggiano and bacon. Remove the pork chops from the oven and allow to rest for 5 minutes. Place two large spoonfuls of the polenta onto the plate and top with one of the pork chops.
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