How to Cook Rack of Pork

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I wanted something different for our Christmas dinner this year. My intent when we went shopping was to buy scallops or a nice piece of fish. But when I was walking through the Costco I saw something I had never cooked before – rack of pork. I have to admit that there aren’t many things at this point that I haven’t cooked so I was very intrigued. I had a vague idea about how to cook rack of pork as I’ve cooked a rack of lamb before and really, how much different could it be?

The rack was huge for two people with 8 pieces so the first thing I did was cut it in half and put one piece in the freezer for another meal. The butchers at Costco had done a beautiful job of preparing the rack for cooking so I only had to do minimal trimming. The bones were already Frenched. If you end up with a rack that needs cleaning there are any number of videos on youtube that can help you.

Rack of Pork with Apple and Dried Cranberry Stuffing, Cream Gravy

For the Rack of Pork

• 1/2 rack of pork
• 1 tsp olive oil
• 1 tsp salt
• 1 TBS herbes de Provence

For the Stuffing

• 4 cups loosely packed day old, dried Challah bread
• 2 apples, peeled, cored and diced
• 1/2 cup dried cranberries
• 1 TBS herbes de Provence
• 1 tsp salt
• 2 eggs
• 1 TBS butter, softened

For the Cream Gravy

• 2 cups chicken stock, preferably organic
• 1 cup water
• 1/2 cup whole milk
• 1 TBS dry sherry (optional)
• 2 TBS butter, softened
• 1/4 cup all purpose flour
• 1 tsp herbs de Provence
• salt and pepper to taste
• and pan drippings from the rack of pork

For the Maple Brussels Sprouts

• 3 cups Brussels sprouts
• 1 tsp olive oil
• 1/2 tsp salt
• 2 tsp maple syrup
• splash of rice vinegar

• Preheat oven to 350°
• Add the dried bread, diced apples and dried cranberries to a medium bowl.
• Sprinkle with salt and herbes de Provence.
• Add eggs and mix with your hands until well combined. If you feel it is dry add a little olive oil.
• Place rack of pork in an 8″ x 8″ baking pan that has been sprayed with cooking spray.
• Rub the top of the rack with the teaspoon of olive oil
• Sprinkle with the salt and herbes de Provence

• Tuck the stuffing under the bones of the rack of pork. Dot with the softened butter.
• Bake in the preheated oven for an hour and half until the internal temperature reaches 170°
• Mix the Brussels sprouts with the olive oil and a dash of salt. Place in a baking pan and roast in the oven at the same time as the rack of pork for the last half hour.
• When they are done add the maple syrup and splash of vinegar and stir to combine.

• Let the rack rest for 10 minutes before serving
• While the pork is resting, make the gravy
• Add the stock and water to a small saucepan. Bring to a simmer.
• Stir in the herbs de Provence, any juices from the pork and salt and pepper
• Mix the flour and softened butter together and slowly add to the simmering liquid until it thickens.
• Stir in the sherry if using.

Serve with the gravy on the stuffing and the pork.

How Was the Rack of Pork?

Seriously yummy. I am so very glad that I decided to go this route instead of scallops or fish. The pork was moist, the stuffing rich and flavorful and the gravy the perfect bridge between the two. The maple Brussels sprouts were a lovely accompaniment. Additionally that rack of pork was very inexpensive and it is going to feed the two of us for 6 meals! Can’t beat that.

I will share our dessert next week but here’s a sneak peak:

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