Maple Cider Pork Chop ,Roasted Broccoli Farroto....the recipe

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 farotto , 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