by Shana Chock-Goldman

Cooking a Frenched Five-Rib Rack after an eight-hour workday seemed like a daunting task, but working with such tender pork proved to be easier than I thought.  Because the Heritage Duroc rack came basically ready to eat, it took no time throwing together some spices and vegetables to create a rich and hardy meal.

Recipe and pictures after the jump!

Pork
One Frenched Five-Rib Rack from Heritage Foods USA.
Cut into individual chops and trim fat.
Sprinkle oil and salt on each piece and set aside on covered plate.

Pork Rub
2 Cups Panko
1 ½ Cups Dijon Mustard
1 pack fresh thyme (leaves only)
½ cup Italian Parsley Leaves
1 Tablespoon Italian Spice
1 Tablespoon black pepper 
½ Tablespoon sea salt  
Mix dry ingredients in a medium sized bowl
Keep mustard separate

Grilled Vegetables
½ cup olive oil
1 Tablespoon sea salt
5 Large Carrots peeled and quartered
2 Red Onion sliced
6 Shallots peeled and halved
1 clove garlic

Cooking Instructions:  

VEGETABLES
Preheat Oven to 425 Degrees
Cook Time: 20 Minutes or until Vegetables are crispy 
Place vegetables in oven safe dish
When in dish drizzle olive oil on vegetables and sprinkle salt
Use hands to spread oil and salt evenly  

PORK
For two/three minutes place each chop on a large oiled skillet until each side is lightly crisp.
Remove from heat and individually rub each chop with mustard and then place in dry mix making sure to cover both sides with dry rub 
Return individual chops to hot skillet.  Pan fry about 3 minutes each side, or until meat is cooked. 

**If you have a meat thermometer it should read 150 Degrees at the center of the chop. 

Remove from heat and serve with vegetables. 

(This last picture is how a five-rib rack looks like when roasted whole..incredibly enticing!)