6 pork chops brined

1 cup apple cider

3/4 cup apples, peeled and diced

1 cup demi glace

2 tablespoons butter

cooking oil, as needed

1/4 cup candied nuts

salt and pepper, to taste

Heat a large saute pan with oil until hot. Sear pork chops until golden brown and finish in oven. Pour out remaining fat but keeping the browned bits in the pan. Deglaze with cider and add apples. Coo until reduced to 1/8 cup liquid. Add in demi glace. While sauce is boiling stir in butter and season. Plate with brussels sprouts and garnish with the nuts. 

12 ounces brussels sprouts leaves

1 1/2 ounces shallots, sliced into rings

1 tablespoon garlic, minced

2 tablespoons Extra Virgin Olive Oil

Set a pot of heavily salted water to boil. Heat a saute pan with oil and begin to toast garlic and shallot until aromatic. Cook the leaves in the water and strain. Add to the saute pan and saute briefly, tossing all ingredients together. Set a pot of heavily salted water to boil. Heat a saute pan with oil and begin to toast garlic and shallot until aromatic. Cook the leaves in the water and strain. Add to the saute pan and saute briefly tossing all ingredients together.

3 cups water

1/4 cup salt

1/2 cup brown sugar

1 cup apple cider

2 tablespoons peppercorns

2 tablespoons dijon mustard

6 sprigs thyme

3 sprigs rosemary

Bring all ingredients to a boil. Stir to dissolve salt and sugar and remove from heat. Cool completely to refrigerator temperature and strain out solids. Cover the chops with the liquid and refrigerate for 6 hours.

1 quart heavy cream

6 1/2 ounces sugar

1 cup egg yolk

2 teaspoons lemon zest, minced

1 teaspoon lemon extract

Heat heavy cream until just before it simmers. Whip egg yolks until lightened and stir in sugar until dissolved. Slowly temper cream and egg together and return to heat. Stir over low heat until thickened. Remove from heat and stir in lemon zest and extract. Pour into ramekins and bake in a water bath at 300 until custard has set. Refrigerate brulees until cooled through. Pour enough sugar onto the brulee to cover. Carefully torch sugar to melt. Feel free to garnish the brulee with fresh blueberries and candied lemon zest.