One of the dishes on our winter menu that has been a real hit..Is our maple cider
brined Organic Pork Chop .When i was creating the Winter menu i which i guess my mind was on or around
American classics i
desperately wanted to do a pork dish .. but with a twist ..i wanted to mimic all the flavor profiles most
Americans are a custom too in a different
approach with out blurring the pork... As a child my dad would make pork chops and broccoli and cheese.I would see him go to the fridge and pop out some applesauce and throw it on top..
hmmmmm..... So this dish is in
retro speck a modern throwback
to my childhood and i would think a nostalgic bite for all that have had it.. I use a organic pork loin but any grade pork will do just fine .I
separate the
center cut from the sirloin.The sirloin gets cubes leaving all of its fat on and put into a roasting pan with fresh ginger , lemon grass,
kaffir lime leaf ,
jalapeno , aromatic
vegetables and cored skin on apples(i use granny smiths for tartness but any apple will be fine) i then cover the pork with a mixture of cider , soy sauce , and brown sugar. Cover with aluminum foil and place it in a 325 degree oven for 3 hours...Check pork after 2 1/2 hrs. if it is fork tender its done ...pour out juice and reserve ,let pork cool and shred adding a little of the juice back as needed it should resemble pulled pork.mix with julienne apple and a little honey and you have your
winter roll mix. the
center cut cut into thick chops. mix brown sugar , salt , maple syrup and apple cider in a large bowl with about 6 cups of warm water to dissolve the sugar and salt then add 2 trays of ice cubes .. add
chops making sure there covered a plate upside down can be used as a weight. let sit at room
temperature for 2 hours then rinse of the brine , pat dry and
refrigerate until use... As for the
farotto ...to get the desired texture to mimic risotto we par cook our
faro at a ratio of four to one with low sodium stock and
sauteed onion so for every cup of
faro we use four cups of liquid ..cooking over a medium heat until the
faro has a bite like
al dente past we cover it
then let it cool spread out on a baking sheet. we take
broccoli crowns trim out the florets and give them a quick wash ....we then thoroughly dry the
broccoli thin slice garlic and toss it with a tablespoon of canola oil put it into the oven at 325 for 25 minutes or until the floret tips start to brown.. by cooking the
broccoli like this it hold onto not only all of its nutrients but all of its flavor that
dissipates when you steam, fry, or saute it....to make the
farotto melt butter in a non stick pan add the
faro saute then add a tablespoon of white wine then add roasted
broccoli , salt , fresh cracked pepper, one table spoon of
mascapone , and one tablespoon fresh grated
Parmesan..If i
appears to clump thin it out with a bit
more stock....take a pork chop rub with a little 5 spice if you
don't have 5 spice a little
Indian cinnamon will do fine and a little more pepper
don't ever salt a pork chop salt draws out moisture thus leaving your chop less juicy always salt after cooking .sear chop for 3 minutes on one side flip and cook for another 3 minutes ..add 4 tablespoons of cider and place in the oven for another 6 minutes .using oven mitts .remove let rest ..saving the pan from the oven witch is still hot add one pad of butter and reduce to a light caramel consistency....wrap your
winter roll with a
wonton wrapper and fry until golden brown...to serve place
farotto in the center of a plate slice pork chop on the bias , fan out over f
arotto , slice
winter roll on bias and place in back of the pork , spoon cider caramel on the pork and around the plate and top with some homemade cranberry applesauce ......
bon appetite
Thick cut potato's held in a malt vinegar pickle at room temp.... For 4 hours ...Pat dry and triple fry giving 15 minutes between each fry..If you have duck fat , or rendered beef fat ....it will add a little depth in flavor... I did one batch in duck fat with great results..however peanut oil will work great.. Fry for 2 minutes each time...after the final fry , salt with Fleur De Sel... It will taste like the most amazing "salt and vinegar" chip.. Serve with cranberry ketchup and a smile. I will have them on the spring menu, either on there own as bar snack or an accompaniment to a grade A-3 wagyu steak frites... . ....
Fresh sheeted peppercorn lasagna i leave the edges rough so the diner knows that it is in fact homemade..for my thicker pastas. 
