Roasted Pork Rack with Zucchini Fritters

By SandyC

Ingredients

• 1 tablespoon honey
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 2 tablespoon olive oil
• 1 center cut rack of pork (berkshire)
• 1 tablespoon cracked coriander seed
• 1 tablespoon cumin seed
• 1 teaspoon ancho chile powder
• 2 teaspoon kosher salt
• 2 medium zucchini
• 1 teaspoon salt
• 1 tablespoon freshly chopped mint leaves
• 1 1/2 tablespoons freshly chopped dill, plus more for garnish
• 1 large scallion, white and green parts sliced thinly on the bias
• 2 teaspoons minced garlic
• 1 lemon, zested, plus more for garnish
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, roughly chopped
• 1 egg
• 3 tablespoons all-purpose flour
• Canola oil, for frying
• Greek yogurt, picked dill and additional lemon zest, for garnish

Preparation

Step 1

Whisk together honey, juice and olive oil and pour over pork in a re-sealable plastic bag . Add seasoning and zest and refrigerate overnight.

Preheat oven to 450 degrees F. Place pork on roasting rack and roast for 10 to 15 minutes or until rack turns a deep golden brown. Reduce heat to 275 and roast for an additional 35 to 50 minutes or until pork reaches a internal temperature of 140 degrees F. Remove pork from oven and let rest for 15 minutes. Slice chops and serve with Zucchini Fritters.