December 5, 2013
Thanksgiving is over. Finally!! I was really looking forward to the holiday but after a week of leftovers it’s about time it’s done. Turkey, turkey gravy, turkey soup, turkey sandwiches and turkey hash. Don’t get me wrong….I have always loved turkey but after a week of trying to use it all up, I was certain that I would not be eating turkey again for a very long time!
That being said, it is time for something different. So I decided to do something a little out of the box….at least that was what I had thought.. I have never been one that liked pork chops, but the husband has always liked them. Since I am the one in the kitchen most of the time, I have usually won that battle.
Out shopping one day, we came across a pork rack. A little different that the standard thick ugly pork chop I had grown up with, so I decided to give it a chance. The husband was feeling happy.
Not knowing the best way to make it, I did Google my idea and came up with a recipe from the Craig Mostyn Group. Although I had never heard of this site I gave it a shot and oh boy, was I glad I did. The pork was moist and so very flavorful. Not the pork chops that I had come to know from the past. I served it with roasted potatoes and wilted greens and it tasted like a dinner I would have served at a party for guests…but incredibly easy.
I always say, when you’re tired of turkey….eat pork chops.
Pesto Crusted Pork Rack
- 1 2/12-3 pound pork rack
- 1 cup basil pesto (homemade or if in a pinch I use Harris Teeter’s brand)
- 1 cup Parmesan Cheese
- 1 cup panko bread crumbs
- 1 tablespoon olive oil
- Preheat oven to 375 degrees F
- Trim pork and clean bones. Wrap bones in foil to protect.
- Combine pesto, Parmesan, panko and olive oil in a bowl. Mix well.
- Press mixture into a thick crust over the entire roast. Weigh roast and cook for 25 minutes per 1.1 pound or approximately 1 hour and 15 minutes.
- Allow roast to sit for at least 10 minutes prior to serving.