Sage and lemon rack of pork from Christian Bégin Recipe

Name: Sage and lemon rack of pork from Christian Bégin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 rack of pork (to make 4 chops); To taste salt and ground pepper; 15 mL (1 tbsp.) olive oil; 60 mL (1/4 cup) butter (in total); 1 bunch sage, leaves only; 30 mL (2 tbsp.) lemon zest (about 2 lemons); 125 mL (½ cup) juice from 2 lemons; 1/2 cinnamon stick; 750 mL (3 cups) chicken broth; 12 whole garlic cloves; 60 mL (1/4 cup) maple syrup; To taste 15% cream (optional)

Ingredients

1 rack of pork (to make 4 chops)
To taste salt and ground pepper
15 mL (1 tbsp.) olive oil
60 mL (1/4 cup) butter (in total)
1 bunch sage, leaves only
30 mL (2 tbsp.) lemon zest (about 2 lemons)
125 mL (½ cup) juice from 2 lemons
1/2 cinnamon stick
750 mL (3 cups) chicken broth
12 whole garlic cloves
60 mL (1/4 cup) maple syrup
To taste 15% cream (optional)

	PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Preheat oven to 200°C (400°F).
Season pork rack with salt and pepper. In a saucepan, slowly heat oil and melt in 15 mL (1 tbsp.) butter.
Add sage leaves and fry in fat for 1 to 2 minutes.
Set aside on a plate.
Brown pork on all sides.
Set rack aside on a plate.
Deglaze saucepan with lemon juice, then place rack in saucepan and add cinnamon and zest.
Add chicken broth, garlic, and sage.
Cook rack in oven for 45 to 60 minutes (core temperature must reach 65°C/150°F in the middle), basting every 15 minutes and adding a little maple syrup to the liquid each time.
Wrap rack in aluminum foil and set aside on a board for approximately 10 minutes.
The internal temperature will reach 70°C (158°F).
Remove sage leaves and cinnamon stick.
Whisk sauce vigorously, reducing it and adding butter until the sauce is smooth.
Add a little cream, if desired.
Slice pork rack and serve one chop per plate.
Cover with a generous amount of sauce.
Serve rack with mashed potatoes flavoured with sea salt, lemon zest, and a good amount of butter (add a little milk as needed), spinach wilted in a hot skillet with a little olive oil and garlic, and roasted root vegetables