INGREDIENTS

INSTRUCTIONS

1. In a large non-reactive baking dish or large, sturdy plastic bag,
combine the olive oil, garlic, rosemary, thyme, sage and savory. Add the
pork meat and turn to coat. Cover and marinate overnight in the
refrigerator. Let the meat stand at room temperature for 1 hour before
roasting.
2. Preheat the oven to 325 degrees F. Set a large skillet over high heat.
Remove the pork from marinade, pat dry with paper towels and season with
salt. Place meat in skillet, fat-side down, and cook, turning once, until
well-browned, about 5 min. per side, reserve skillet. Remove the rack and
set fat-side up in a large roasting pan. Pour off fat from skillet.
3. Scatter the onion and shallots around the pork in the roasting pan.
Roast for 40 min. Raise heat to 350 degrees F and roast for about 1 hour
longer, basting the pork generously with the Cider-Pepper Glaze, until an
instant-read thermometer inserted in the thickest part of the meat
registers 140 degrees F. Transfer the meat to a carving board, cover with
foil and let rest 30 min.
4. Meanwhile, add the chicken stock to the reserved skillet and cook over
high, scraping up any browned bits, until reduced by half, about 20 min.
Skim off the fat.
5. Strain the pan drippings from the roasting pan over 2 burners. Turn the
heat to high, add the reduced chicken stock and strained pan drippings and
bring to a boil, scraping up any brown bits. Strain the gravy into a small
saucepan and bring to a boi l over moderately high heat. In a small bowl,
combine the softened butter and flour to make a smooth paste. Whisk the
paste into the gravy and boil, whisking constantly, until thickened, about
3 min. Season with salt and pepper and pour gravy into sauc eboat.
6. Carve the pork meat and arrange the chops on a large platter. Serve the
gravy alongside.
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