Pork Three Ways Brined Pork Chops Fennel Fontina Sausage And Swiss Chard With Bacon And Fennel Over Polenta Cakes Recipes

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SAUSAGE AND BACON KABOBS



Sausage and Bacon Kabobs image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 (12-inch) bamboo skewers soaked in water for 1 hour
6 slices center cut bacon, cut into 1-inch pieces (recommended: Oscar Mayer)
4 chicken and apple sausages (recommended: Aidell's)
1/2 red onion, cut into 1-inch pieces
1 green, red, or yellow bell pepper, cut into 1 1/2-inch pieces
1 cup store bought BBQ sauce
1 orange, cut into slices or wedges

Steps:

  • Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
  • Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
  • Cut each sausage into 5 pieces.
  • Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
  • Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
  • Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
  • INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.

BRINED PORK CHOPS WITH FENNEL POLLEN



Brined Pork Chops with Fennel Pollen image

Categories     Pork     Side     Brine

Yield serves: 6

Number Of Ingredients 12

3 to 4 tablespoons kosher salt
2 to 3 tablespoons sugar
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 teaspoon crushed red pepper
3 bay leaves
1 onion, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
4 cloves garlic, smashed
6 bone-in pork loin chops (nice fatties!)
2 tablespoons wild fennel pollen (or substitute toasted ground fennel seeds)

Steps:

  • In a large bowl, combine 2 quarts water with the salt, sugar, fennel seeds, coriander seeds, red pepper, bay leaves, onion, carrots, celery, and garlic. (The amount of salt and sugar you use depends on your personal taste.) Submerge the pork chops in the brine, cover, and refrigerate for 2 days (if you don't have 2 days, at least brine the chops overnight). Remove the chops from the brine, discard the brine, and cook these bad boys!
  • Preheat the grill to medium-high.
  • Roll the fat edge of each pork chop in the fennel pollen.
  • Place the chops on the grill over medium-high heat and cook for 3 to 4 minutes. Rotate the chops 90 degrees to create beautiful crosshatched grill marks; continue to cook for another 3 to 4 minutes. Turn the chops over and repeat this process on the second side. If the chops start to burn, move them to a cooler part of the grill. Stand the chops up and grill the fat edge-you want to get it nice and crispy and release the lovely aroma of the fennel pollen. Remove the chops from the grill and let them rest in a warm place for 8 to 10 minutes before serving. The meat should be pink in the middle and very juicy.
  • ANNE ALERT!
  • This is a plan-ahead recipe! The brine takes a couple of days, but it's really worth the effort.

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