Pork Chops with Fennel-Apple Salad | Rodney Strong Vineyards

Ingredients

• 4 cups water
• 3 tablespoons kosher salt
• 2 tablespoons cider vinegar
• 1 tablespoon packed brown sugar
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 bay leaves
• 4 thick pork chops (about 10 ounces each)
• 1 apple, peeled and cored
• 1 bulb fennel (12 ounces), trimmed
• 11⁄2 teaspoons cider vinegar
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon grated lemon zest
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 1 garlic clove
• 1⁄4 teaspoon kosher salt
• 1 large egg yolk at room temperature
• 2 teaspoons fresh lemon juice
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 cup extra-virgin olive oil
• 3 tablespoons canola oil
• Big pinch of fennel pollen
• 2 large Yukon Gold potatoes, peeled
• 1⁄2 yellow onion
• 1 large egg, beaten
• 2 tablespoons all-purpose flour
• About 2 cups canola oil for frying