Super juicy crusted pork chops with fennel pollen
Pork second courses
This is my most requested recipe by friends and family. And by requested, I mean people invite themselves over for dinner and I ask ME to make it. They say they try to replicate it at home and it just doesn't turn out the same. I think it's because they don't take the time to brine the chops first and assume that crushed fennel seeds is a fine substituted for the pricey fennel pollen. It's NOT! Ever since I discovered this magical fairy dust, I sprinkle it (lightly! a little goes a long way) on so many dishes, and especially whenever I'm breading something for frying. Try making these chops and invest in fennel pollen and you'll never make them another way. You can also use this coating to make crusted cod, sole or chicken. Get the pollen! You're welcome :) <br /> <br />Note: <br />* the seasonings say "divided" because you will be adding them to both the flour and breadcrumbs. <br />*If you must substitute the fennel pollen with ground fennel seeds, split 1 tbs between flour and breadcrumbs. <br />*If cooking 4 to 6 pork chops, just double the flour, breadcrumb and spice amounts. 1 tsp of fennel pollen, divided, will still be enough. <br />*You can find fennel pollen and Piment D'espelette (another spice you should invest in!) on Amazon. <br />*I think the best side for these chops is my Radicchio, Pear and Manchego slaw. You can find the recipe in my profile. You can also find step by step through instructions for both on my blog.
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