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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