Slow Roasted Rack of Pork

To make the brine, place 4 cups of water into a pot and bring to a boil. Once the water comes to a boil add the salt, sugar, garlic, thyme, bay leaves and peppercorns and then turn the heat down to a simmer.

Once the salt and sugar have fully dissolved, turn off the heat and let this steep for at least 10 minutes or so.

Next, pour the brine into a container, bowl or pot large enough to hold the remaining water and pork. Then add the remaining cold water and ice.

The brine must be completely cold before you add the pork.

Next, place the pork into the brine and place into the refrigerator and let brine for at least 2 to 3 hours or preferably overnight.

Note: If you do not have a container big enough for the pork you 2 large resealable bags. However, do not use garbage bags as they are not food safe.

Once the pork is ready remove from the brine and discard the brine. Then using paper towel, completely dry the pork.

Then place onto a baking tray that is lined with a cooling rack.

If you have the time and you have planned far enough ahead, you can place this into the refrigerator for a few hours to air-dry. This will allow the pork to sear nicely, as it will be nice and dry.

If you don't have the time, just make sure it is very dry before you begin cooking; otherwise, the meat will steam on the outside rather than get a nice golden crust.

Before you start cooking let the pork rest on the counter for about 1/2 an hour. This will allow it to come closer to room temperature before you cook it, which means it will cook more evenly.

Preheat the oven to 250°F or 120°C. If you are short on time, you can cook the pork at at temperatures up to 350°F; however, slower and lower cooking results in more tender and juicier meat.

To prepare the pork for cooking, first score the thick fat (if there is any), into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat at all. Scoring exposes more fat to the heat, which will result in more fat being rendered during the cooking process. This will result in meat that has more flavor and moisture.

Next, rub the oil all over the pork and season with salt and pepper. Don't go too heavy on the salt if you have brined the pork.

To sear the pork heat a large heavy-bottomed fry pan over medium high heat. Once the pan has been properly heated add the oil, followed by the pork.

See the "water test" for how to determine if you pan is hot enough.

Sear the meat on all sides until golden brown. This should take about 5 to 7 minutes to form a nice crust.

Place the pork into the oven, uncovered and let cook until the internal temperature reaches 145°F or 62°C, about 1 to 1 hr. 15 mins.

Remove the pork from the pan, loosely cover and let rest for at least 15 minutes (the internal temp. will increase by at least 5 or 10 degrees).

Meanwhile you can go ahead and make the sauce. Just remember the handle of the pan will still be very hot.

Deglaze the pan with the Calvados, scraping up any sucs from the bottom of the pan.

Next add the stock and let reduce until you reach a sauce-like consistency.

For more details on reducing the stock, see the Drill-down from the Cooking School on "Adding and Reducing Stock".

Lastly, taste for seasoning.

To portion the pork, cut cross-wise into 4 chops. Serve with the sauce poured over top.

This pork is particularly delicious served with **soft polenta and ***braised kale.