Delicious, impressive, and easy? Here you go. Cut some spices, rub them on a Rack of Pork and put it in the oven until done. Doesn’t get much easier than that!

Why Rack of Pork?

We really like this cut of pork. It is almost “cut with a fork” tender when you cook it correctly. We serve it with a creamed horseradish like prime rib. Sides can include mashed potatoes and a veggie or whip up some Drunken Apples for the ultimate side dish for this or any pork roast or chop!

Rack of pork is traditionally sold in the full rack, which is 8 bones (so 8 chops) long. We like to cut them in half and freeze them separately. This is perfect when cooking for just the two of us or another couple and us where 4 chops are all we need. It’s difficult to tell the difference between fresh and frozen as long as you use them within a few months of freezing.

We find these at Costco around Christmas and Easter and recently at our local grocery store mostly year around.

They are also great on the grill… we’ve had them over charcoal with some mesquite or on the gas grill. the key is to pull the roast from the heat when internal temperature reaches 145-150F.

Instructions

Pull the roast out of the fridge a few hours before you’re going to put it in the oven. It’s best if the roast can get to 55-60F before you are ready to roast.

We really like garlic, sage, tarragon, and pepper to season the roast. It’s great to find the garlic, sage and tarragon fresh if possible. We had to use dry tarragon when we made this video in the middle of winter. You can definitely substitute if necessary.

Preheat the oven to 375F. Place the roast bone side down in a roasting pan. Spread the minced garlic over the top, the sprinkle the other spices on top of the roast. Insert a digital meat thermometer if you have one (if not, I highly recommend one so you don’t have to keep opening the door to test the temperature!)

Roast until the internal temperature is between 145 and 150F. Depending on the size of your roast and the temperature before entering the oven, this can take 45 minutes to 1 hour and 15 minutes. It’s vital to keep your eye on the thermometer.

Let the roast rest at least 15 minutes before carving (do NOT tent the roast with foil or you steam away the flavor and overcook the meat!) Carve chops by cutting between each bone.

We made this video as well if you’re interested in seeing how we go through the process.

Rack of Pork

Recipe by HeCooks4Me.comCourse: Entrees, Pork, RecipesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

300

kcal

Total time

1

hour 

10

minutes

Delicious, impressive and EASY! Super tender pork chops that are easy to make in the oven or on the grill.

Ingredients

• 1 Rack of Pork

• Garlic, minced

• Tarragon, diced (or dry if you can’t find fresh)

• Sage, chopped (or dry if you can’t find fresh)

• Black Pepper

Directions

• Remove roast from fridge a few hours before you’re ready to cook so it can come up to room temperature.
• Preheat oven to 375F.
• Place roast bone side down in a roasting pan. Cover the top with garlic, sage, tarragon and pepper. Insert a digital meat thermometer.
• Roast the meat at 375F until internal temperature reaches 145-150F.
• Let roast sit uncovered for at least 15 minutes.
• Carve roast by cutting between the bones to create a large bone in chop.

Recipe Video