To make the brine, combine salt, sugar, fennel seeds, coriander seeds, red pepper flakes, bay leaves, onion, carrots, celery, garlic and water. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine and discard the brine.
Preheat a grill. Roll the fat edge of each pork chop with the fennel pllen. Place pork chops genetly on preheated grill. After 3 to 4 minutes rotate the chops 90 degrees to create grill marks. Grill the chops for another 3 to 4 minutes. Turn the chops over and repeat the process. Stand the chops up with the fat side down until fat edge is crispy. Remove from grill and let rest 5 to 10 minutes before serving.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 186 (27%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 137.3mg||42 %|
|Sodium 183.6mg||6 %|
|Potassium 1467.3mg||39 %|
|Total Carbohydrate 86.3g||25 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 71.5g|
|Protein 47.3g||68 %|
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Calories per serving: 687
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