Coffee Roasted Rack of Pork

A wonderful dinner recipe.  You can't go too far wrong with rosemary and pork.  If you can't get or afford rack of pork - just get some bone in pork chops and cook in a pan.  I did that with this and it turned out well.  From Food and Drink 2003

1 rack of pork consisting of 6 chops about 1.6 kg
Salt and freshly ground pepper
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 cup coffee
1 tbsp brandy
1/2 cup chicken stock
1/4 cup table cream
1 tbsp granulated sugar

Optional
1 tbsp cold water
1 tsp cornstarch

1. Pat dry the meat, season, then spread mustard onto the fat side, sprinkle over the chopped rosemary.
2. Preheat oven to 400F.
3. Place the pork in a roasting pan, bone side down.  Roast for 15 minutes and then reduce temperature to 325F.  Continue to cook for 2 hours or until an instant read thermometer registers 165F when inserted into the centre of the roast away from the bone.  Remove from the roasting pan and allow to sit loosely covered with foil for 15 minutes.  (The roast will continue to cook).  
4. Pour off any fat from the roasting pan, add coffee and brandy then bring to a boil, scraping up any browned bits from the bottom of the pan.  Reduce by a quarter, then pour through a fie sieve into a saucepan.  Add stock, cream and sugar and continue to boil until slightly thickened.  Season.  If you want a thicker sauce, mix water and cornstarch together and whisk into hot coffee mixture.
5. Remove string from roast and slice into chops.  Serve with the sauce.