Wolfgang Puck BTOBR0060 Bistro collection Manual page 17

Rack of Pork with
Dried Fruit Stuffing
6 - 8 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
rack 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
INGREDIENTS
8 ounces prunes, chopped
2 ounces dried 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
METHOD
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°F. Heat the olive oil in a large, heave 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.
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Rack of Pork (cont'd.)
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 the roasting
thermometer inserted into its thickest part not touching the bone
registers 160°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 the pork 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.
Recipe Courtesy Wolfgang Puck Makes it Easy
33