Royal pork racks

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 60
Portions 4
Freezing No


  • 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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  • Preheat oven at 325 °F (160 °C). In an oven safe cocotte, heat butter at medium-high heat. Brown pork rack over 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 roast from the cocotte and set aside at warm.
  • With a sieve, pour baking juice in a small casserole and throw vegetables inside. Incorporate cream and garlic. Season to taste and cook at low heat for 15 minutes.
  • Slice the rack while being careful of the ribs and serve with cream sauce.

Chef's notes

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