Braised Pork with Spicy Sauce

Ingredients

• 1.5 kg (3.3 lb.) pork rack, cut into rib chops
• 4 cloves garlic, cut into two or three lengthwise
• Salt and pepper to taste
• 15 mL (1 tbsp.) olive oil
• 1 L (4 cups) demi-glace, veal stock or beef consommé
• 30 mL (2 tbsp.) Dijon mustard
• 125 mL (½ cup) red wine
• 4 sprigs fresh rosemary
• 75 mL (⅓ cup) 15% country-style cream
• 15 mL (1 tbsp.) beurre manié (combination of equal amounts of softened butter and flour) (optional)

Preparation

1. Preheat oven to 160°C (325°F). Stud rib chops with garlic here and there. Salt and pepper to taste. In a large ovenproof casserole pot, heat oil and sear meat on all sides over high heat for 4 or 5 minutes. In the meantime, whip together demi-glace, mustard and red wine. Add salt and ground pepper to taste. Deglaze pot with this sauce. Add rosemary, reserving a few sprigs for garnish. Cover and bake for 2 hours.
2. Remove pork from pot and set aside. Add cream to sauce, whip and bring to a boil over medium-high heat. Reduce for 5 minutes. Remove rosemary. Add beurre manié, whip vigorously and let thicken for 5 more minutes until smooth. Serve chops topped with sauce and garnished with a few sprigs of rosemary and fresh mushroom slices.