Preparation:
Remove chine bones with a meat saw so loins may be separated into chops when cooked rub the loins with salt, pepper, and sage place chine bones into the bottom of a roasting pan place loins, fat side up, on top of the bones insert a meat thermometer into the thickest part of the muscle roast @ 325 degrees for 60 minutes place mirepoix into the bottom of the pan and baste with fat roast @ 325 degrees for 60-90 minutes, to an internal temperature of 160 degrees remove roast from pan, keep warm remove chine bones and reserve for stock set roasting pan over a moderate flame cook until mirepoix is browned and moisture has evaporated drain off and reserve fat deglaze pan with stock combine contents with milk in a saucepan, and skim well heat 5 ounces of the reserved fat in a skillet add the flour, heat and whisk to make a honey-colored roux add the roux to the saucepan heat and stir until thickened and slightly reduced strain through a chinois finish gravy with heavy cream season to taste with salt and white pepper cut between the ribs into chops serve hot with 2 ounces gravy per portion |
