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Braised Pork with Spicy Sauce

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 160°C (325°F).
  2. Stud rib chops with garlic here and there. Salt and pepper to taste.
  3. 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.
  4. 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.
  5. Remove rosemary. Add beurre manié, whip vigorously and let thicken for 5 more minutes until smooth.
  6. Serve chops topped with sauce and garnished with a few sprigs of rosemary and fresh mushroom slices.

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