Ask the butcher to separate the chine bone from the meat without cutting it off entirely.
Rub the pork with the rosemary, salt, and pepper and bring to room temperature.
Preheat the oven to 350° F.
Place the pork on a rack in a roasting pan and roast at 350° F for approximately 2 1/2 to 3 hours or until the internal temperature reaches 185° F.
30 minutes before the end of the roasting time, remove all of the fat from the roasting pan, leaving the drippings.
Brush the pork several times with the Apple Brandy Glaze.
When it tests done, transfer the pork to a platter.
Keep warm.
Remove all of the fat from the roasting pan, leaving the drippings.
Add the Apple Brandy Sauce and bring to a boil, stirring with a fork to deglaze the bottom of the pan.
Taste for seasoning.
Strain into a warmed sauceboat.
Garnish the platter with the Baked Apples.