Chef Brent Menke shares his fabulous Cider Brined Smoked Pork Chop with Applejack Demi Glace recipe

Chef Brent Menke, head chef at The Farm Table Restaurant at Kringle Candle, has cooked professionally for nearly twenty years. This week he joined Tonia's Kitchen to share his passion for cooking, "in my opinion, fine cuisine absolutely must be ingredient-driven. Without superior raw materials to work with, the best chef is inevitably doomed to fail. And I don’t like to fail, ever." Tonia was excited to hear Chef Menke's details on a fabulous pork dish he prepared.

(Interview) Chef Brent Menke shares his fabulous Cider Brined Smoked Pork Chop with Applejack Demi Glace recipe

 A recipe of Chef Brent Menke

For the Brine

1 ¼ cups of kosher salt

2 cups boiling water

1 tbs coriander seeds

1 tbs juniper berry

1 tbs black peppercorn

1 whole star anise

1 Gallon Apple Cider

½ cup Apple Cider Vinegar

 

Whole Center Cut Bone in  Pork Rib Rack

For the Demi Glace

8 pounds veal marrow bones sawed into 2-inch pieces

6 pounds beef marrow bones sawed into 2-inch pieces

16 ounces tomato paste

4 cups chopped onions

2 cups chopped carrot

2 cups chopped celery

4 cups dry red wine

6 bay leaves

2 tbs peppercorns

Salt and pepper

18 quarts of water

4 cups of apple cider

1 cup of applejack brandy

For the brine:

In a container just large enough to hold the pork rack, add the salt, boiling water, and spices allowing the salt to dissolve and cool completely.  Once cool add the cider, vinegar, and pork rack making sure the rack is completely submerged in the brine.  Cover tightly and refrigerate for 5 days.

For the demi glace:

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.