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Per preparare la marinata al sidro: riunire tutti gli ingredienti in un pentolino e mescolare a fuoco dolce finché lo zucchero non si sarà sciolto. Allontanare dal fuoco e lasciare raffreddare.
Per preparare le braciole di maiale: stendere le braciole in una pirofila e coprirle con la marinata, coprire con un foglio di pellicola trasparente e lasciar marinare tutta la notte. Trascorso il tempo, prelevare la carne dal liquido di marinatura e asciugare bene con carta da cucina.
Ungere bene le braciole con olio extravergine di oliva e insaporirle con un pizzico di sale alle erbe. Scaldare una padella antiaderente, quindi arrostirvi la carne 3 minuti per lato, fino a doratura. Trasferire la carne in un piatto, coprire con un foglio di alluminio e tenere in caldo.
Riprendere la padella in cui si è cotta la carne e sfumare il fondo con il Calvados a fuoco alto. Aggiungere il burro, lo scalogno e rosolare il tutto per qualche minuto, quindi unire la panna, il sidro e lasciar cuocere a fuoco medio fino a ottenere una salsa abbastanza densa e cremosa. Aggiungere la senape di Digione, mescolare e cuocere ancora per qualche istante. Aggiustare di sale alle erbe e pepe.
Servire le braciole con la salsa, accompagnandole con patate e mele saltate in padella o riso lessato.
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