11.   Place the pork chops in a large baking dish, pour the brine over them, cover and refrigerate overnight.

12.   Pour into baking dish.

13.   Rinse a medium ceramic or glass baking dish with water, pour hot polenta into wet dish and set aside to let cool.

14.   Transfer to baking dish, spreading evenly.

15.   Transfer to baking dish.

16.   For the latter, the cook fills a small casserole dish with ful, breaks two eggs on top and bakes the dish until the eggs are set.