The recipe is from the most wonderful _Pork & Sons_ by Stéphane Reynaud.

Victor

Rack of pork with hard cider and apple butter

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Serves 6

1 rack of pork with 6 chops
2 1/4 cups hard cider
6 Granny Smith or other tart eating apples
3 onions, sliced
a pinch of ground cinnamon
a pinch of ground ginger
7 tablespoons sweet butter, chilled

Cook the rack in a flameproof casserole over medium heat, turning
occasionally, until golden brown all over. Baste with a little of the
hard cider, lower the heat, cover, and cook for 1 hour, basting
frequently with more hard cider.

Peel and core the apples, then cut into fourths. Add them to the
casserole with the onions, the remaining hard cider, and the spices and
cook over low heat for a further 5-10 minutes, until the apples and
onions have softened.

Remove the rack from the casserole, tent with foil, and let stand for 10
minutes. Add the butter to the casserole and beat it into the apple
mixture. Cut the rack into separate chops and serve with the hard cider
and apple butter.