1 tablespoon fennel seed
2 bay leaves
1 sprig thyme
1 tablespoon peppercorns
2 cups salt
½ cup brown sugar
1 onion, chopped
6 cups water
2 cups orange juice
4 (10-12 oz) Veal Chop (loin with bone in), approximately 1 ½ thick
Salt and pepper
Set a pot to medium heat. Toast fennel seeds, bay leaf and peppercorns. Add salt, brown sugar, onions and half of the water (3 cups) to the pot. Heat brine until sugar and salt dissolves.
Add ice cubes to orange juice. Pour chilled OJ into the brine. Place veal chops in a large bowl. When the brine is completely cool, add veal chops to brine and let it sit in the refrigerator overnight.
Remove veal chops from the refrigerator and take out of brine. Rinse the veal chops and place on rack. Dry with paper towels.
Heat oven to 400°F.
Place meat on a rack or plate and season with pepper.
Heat a grill pan over medium heat. Drizzle a little oil on grill pan. Grill the chops for a minute or two and then place the grill pan in the oven until deep grill marks appear. Once grill marks appear, turn the chops by approximately 45 degrees and cook for another4-6 minutes. Turn over the chop and cook another 4-6 minutes, rotating the chops by 45 degrees halfway through.
Once the second side has grill marks, if the chop has not reached an internal temperature of 130-140ºF place the pan in the oven to finish cooking, about 3-8 minutes depending on the thickness of the chops.
Remove the chops from the grill pan and let rest on a rack for 5-10 minutes.
Cut veal chop on paper towel on top of cutting board.