Part 5/7:
Next, add chicken stock to the reduced Calvados and bring the mixture to a boil to enhance its richness. After the stock reduces by half, incorporate cream to create a luscious consistency, resembling a café au lait color. Finally, whisk in Dijon and grain mustard for a sharp, stunning finish. Return the pork to the sauce, allowing it to soak up flavors while it cooks gently over medium heat.