Ingredients

  • 30 ml (2 tablespoons) of butter
  • 1 pork rack, of 1 or 1,5 kg (2 to 3 pounds)
  • Salt and pepper, up to taste
  • 1 roughly chopped onion
  • 1 roughly chopped carrot
  • 1 white of leek
  • 2 roughly chopped celery branch
  • 500 ml (2 cups) of poultry broth
  • 180 ml (3/4 cup) of cooking cream
  • 10 to 15 roughly chopped garlic cloves
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Preparation

  • Preheat oven at 325 °F (160 °C). In an oven safe cocotte, heat butter at medium-high heat. Brown the pork rack on each sides for 2 to 3 minutes. Salt and pepper.
  • Insert a meat thermometer in the middle of the piece of meat (whitout touching the bone). Add vegetables and broth in the cocotte. Cover in the oven for 75 to 90 minutes or till the thermometer indicate 160 °F (70°C) in the middle of the roast. Remove the roast from the cocotte and set aside at warm.
  • With a sieve, pour the juice from baking in a small casserole and trow vegetables inside. Incorporate cream and garlic. Seasons to taste and cook at low heat for 15 minutes.
  • Slice the rack while being careful of the ribs and serves with a coating of cream sauce.

Chef's notes

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