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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Easy Frenched Pork Rack
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Easy Frenched Pork Rack

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Easy Frenched Pork Rack

Herb-crusted frenched pork rack
Print Recipe

This easy Frenched Pork Rack is a simple yet elegant dish, perfect for a special occasion or a cozy family dinner. Featuring a juicy pork rack with a flavorful herb crust, it’s a guaranteed crowd-pleaser.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 45-60 min
  • Total Time: 55-70 min
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale

1 (4-6 bone) frenched pork rack, about 2–3 pounds

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon Dijon mustard

1 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C).

2. In a small bowl, combine olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to create a paste.

3. Rub the herb paste all over the pork rack, ensuring an even coating.

4. Place the pork rack in a roasting pan, bone side down.

5. Roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

6. Remove from the oven and let rest for 10-15 minutes before carving into individual chops.

7. Serve with your favorite sides and enjoy!

Notes

Success Tips: Let the pork rest after roasting to retain its juices. Use a meat thermometer to ensure accurate doneness.

Pairing Suggestions: Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Nutrition

  • Serving Size: 1-2 chops per serving
  • Calories: 400-450 calories per serving
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.