For the Pork Chops
4 bone in pork chops
1 quart of water
1/2 c white wine vinegar
5-7 black peppercorns
Tsp whole fennel seeds
1/4 c salt
2 bay leaves
Tsp red chili flakes
In a large bowl, combine all ingredients but the pork chops. Stir until the salt is completely dissolved. Add pork chops, cover with lid/plastic wrap, and refrigerate until ready to cook (at least 2 hours).
Preheat grill until scorching hot. Place pork chops on to preheated grill and cook 5-7 minutes per side till brown and slightly charred. Remove and let the pork chops rest for 10 minutes before serving.
For the Potato and Fennel Medley
1 lb fingerling potatoes
1 fennel bulb, chopped
2 garlic cloves, minced
parsley, chopped
salt and oil
Bring a large pot of water to a boil and season with salt. Cook potatoes in boiling water till fork tender. Drain and slightly cool.
Meanwhile, in a saute pan add a small amount of oil and heat over medium. Add the fennel and garlic. Season with salt. Sweat until tender. Remove from heat.
Slice the potatoes so they form small 1/8 circles. Combine the sliced potatoes and fennel mixture in a large bowl. Dress with a small amount of oil and parsley.
For the Chantrelle Mushrooms
A handful of dried chantrelle mushrooms
Water
Tablespoon oil
Tablespoon butter
Salt
In a small bowl, add mushroom and water to cover. This will rehydrate the mushrooms. Drain and dry after 10 minutes. Heat oil and butter in a small saute pan over medium-low heat. Add mushrooms and slowly cook till golden brown. Season with salt. Serve.
