Pork Misen Place

For the new menu we are running a pork "porterhouse". The misen place will be a brined pork chop served with Apple "Fritters" and Apple "Demi". Make sure to not brine the pork for more than four hours with this recipie as it is quite strong. The fritter idea is a cool one, this recipe works but we will be making some changes soon because it can use some improvments. Be careful to not overwork the dough and fold in the chopped apples as you prep them, do not place the apples in water before hand because it will result in to much liquid in the recipe. For the sauce, I am doing the following:
4 shallots, peeled and sliced thin
4 apples, peeled and cut into half moons that are about 1/2 inch thick
1 cup of good quality brandy
1 cupe of good quality applce cider
1 quart of medium pork stock
1/2 TB of our veal "demi"
In a rondo, melt several tablespoons of good quality unsalted butter. Add the shallots and cook, avoiding any color until they are tender. Add the apples, cook for several more minutes to warm everything up. Add the brandy, being careful to do this off the fire, and burn off all the alcohol (about 3 minutes) and reduce to almost "sec". Add the cider and reduce to "sec", add the pork stock and demi and reduce to desired consistency.
The sauce really needs to be made every day, right before service so that there is still a little bit of texture to all the ingredients. Day 2 from the walkin is mush.