RACK OF PORK WITH DRIED FRUIT STUFFING

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Yield: Makes 4 to 6 servings

This is a dramatic way to serve pork chops. A French pork rack is a rack of chops that have not been cut apart. The meat can be partially separated from the bone and opened up or butterflied so that the entire track can be topped with a stuffing, then rolled up and tied. Dried fruit always makes a marvelous accompaniment with pork, and this stuffing, accented with lots of caramelized onions, ginger, cinnamon, and star anise, is no exception.



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Ingredients

  • 8 ounces prunes, chopped
  • 2 ounces dried organic apricots, chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 French pork rack containing 6 to 8 chops, 2-1/2 to 3-1/2 pounds, butterflied
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 large yellow onions, peeled and sliced
  • 2 tablespoons finely chopped fresh ginger
  • 1/2 cinnamon stick
  • 1 whole star anise
  • 1/4 cup maple syrup
  • 2 cups apple cider

Preparation

Step 1

1. Toss together the chopped prunes and apricots with half the sage and rosemary in a bowl.



2. Season both sides of the pork with salt and pepper to taste. Spread the chopped prune and apricot mixture in an even layer over the inside of the pork rack. Moisten your fingers and press the filling down into the meat, then roll up the meat tightly against the bones. Using kitchen twine, tie the pork rack between each of the bones. Season the outside with salt, pepper, and the remaining herbs.



3. Preheat the oven to 350 degrees F. Heat the olive oil in a large, heavy skillet over high heat. Sear the pork rack on all sides until evenly browned, 5 to 7 minutes. Remove the pork and set aside. Pour off the fat from the pan.



4. Reduce the heat under the skillet to medium and add the butter. When it has melted, add the onions, ginger, cinnamon stick, and star anise. Sauté, stirring frequently, until the onions are golden brown, about 10 minutes. Stir in the maple syrup and continue sautéing, stirring continuously, until the mixture has a deep caramel color, about 5 minutes longer. Add the cider to the pan. Stir and scrape the pan with a wooden spoon to deglaze the pan deposits. Cook until the liquid has reduced by half, 5 to 10 minutes. Remove and discard the cinnamon stick and star anise. Taste and adjust seasonings.



5. Transfer the pork to a roasting pan or baking dish and cover it with half the onion mixture. Roast the pork until a roasting thermometer inserted into the thickest part of the meat without touching the bone registers 160 degrees F., 1 to 1-1/2 hours. Cover it with the remaining onion mixture halfway through roasting.



6. When the pork is done, remove it from the oven, cover the dish with foil, and let it rest for 10 minutes so the meat juices settle. With a sharp knife, carve the pork between the bones into chops. Serve on heated plates, spooning the onions and pan juices over and around the pork.

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