ROASTED BONE-IN PORK RACK WITH THYME PORK CHOPS WITH MAPLE–BLACK PEPPER GRAVY
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR, 25 MINUTES SERVES 8
4 Tbsp. olive oil, divided
ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES SERVES 4
1 5½-lb. bone-in pork loin rack (8 ribs), frenched 4 tsp. kosher salt, divided
2 Tbsp. canola oil
3 tsp. black pepper, divided 12 oz. small multicolored carrots with tops, trimmed 3 cups bite-size cauliflower florets 2 fennel bulbs, trimmed and cut into wedges 1 Tbsp. fresh thyme leaves Flat-leaf parsley leaves, for serving POUR 3 tablespoons oil into a heavy roasting pan. Transfer pan to oven and preheat to 400°F.
pork all over with 3 teaspoons salt and 2 teaspoons pepper. Remove roasting pan from oven and carefully place pork, fat side down, in hot oil. Return to oven and roast for 15 minutes. SEASON
carrots, cauliflower, and fennel with thyme, remaining 1 tablespoon oil, and remaining 1 teaspoon each salt and pepper; scatter around pork. Return to oven and roast until a thermometer inserted into thickest portion of pork registers 145°F, about 1 hour. Transfer pork to a cutting board and let rest for 10 minutes. TOSS
MEANWHILE, continue to roast vegetables until tender and caramelized, about 10 minutes more. SLICE pork between ribs into 8 chops, reserving any juices. Serve chops with vegetables and any reserved juices, topped with parsley.
4 10-oz. center-cut, bone-in pork chops
PAPRIKA PORK TENDERLOIN WITH ROASTED POTATOES AND DILL CREAM ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
1 lb. small red potatoes, halved or quartered if large 3 Tbsp. olive oil, divided 2¼ tsp. kosher salt, divided 2 tsp. paprika 1 tsp. onion powder ¾ tsp. black pepper, divided 1 1¼-lb. pork tenderloin, trimmed ¾ cup sour cream 3 Tbsp. fresh dill sprigs, chopped, plus more for serving PREHEAT oven to 425°F. Toss potatoes with 2 tablespoons oil and 1 teaspoon salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes. MEANWHILE, combine paprika, onion powder, 1 teaspoon salt, and ½ teaspoon pepper; season pork with spice mixture. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until a thermometer inserted into thickest portion of pork registers 145°F, 12 to 15 minutes. Let rest for 5 minutes before slicing. STIR together sour cream, dill, and remaining ¼ teaspoon each salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.
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2 tsp. kosher salt 2 Tbsp. all-purpose flour 2 cups low-sodium chicken broth, divided ⅓ cup pure maple syrup 1½ Tbsp. apple cider vinegar 2 tsp. black pepper HEAT oil in a large skillet over mediumhigh. Season pork chops with salt. Working in batches if necessary, add chops to skillet and cook, turning once, until browned and a thermometer inserted into thickest portion registers 145°F, 5 to 6 minutes per side. Transfer to a plate; tent with foil to keep warm. WHISK flour and ½ cup broth in a medium bowl until smooth. Add flour mixture, syrup, and remaining 1½ cups broth to skillet. Cook over medium-high, whisking occasionally, until slightly thickened and reduced to about 1 cup, 12 to 15 minutes. Remove from heat and stir in vinegar and pepper; serve over pork chops.
TIP Look for pork chops with a rosy pink hue and no gray undertones. We like bone-in chops for searing because they retain moisture and a meaty flavor even after time in a hot skillet.
