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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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4 sprigs fresh rosemary
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125 mL (½ cup) red wine
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30 mL (2 tbsp.) Dijon mustard
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1 L (4 cups) demi-glace, veal stock or beef consommé
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15 mL (1 tbsp.) olive oil
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To taste, salt and pepper
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4 cloves garlic
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1.5 kg (3.3 lb.) pork rack, cut into rib chops
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75 mL (1/3 cup) 15% country-style cream
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15 mL (1 tbsp.) beurre manié (combination of equal amounts of softened butter and flour) (optional)
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Directions
- 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.
- 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.
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