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Mini Pork Rack With Roasted Potatoes and Green Beans

Mini Pork Rack With Roasted Potatoes and Green Beans
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Serves 2| Hands-On Time: | Total Time:


  1. In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, salt, pepper, and parsley. Reserve 2 tablespoons, and spread the remaining mixture over the pork rack. Place the pork on a plate, cover, and refrigerate until ready to use, up to 24 hours.
  2. Heat oven to 450°. Heat a 12-inch ovenproof skillet over high heat. Using tongs to turn, brown the pork well on all sides, about 7 to 10 minutes. Remove skillet from heat. On one side of the pork, spread the potatoes in a single layer. Brush the potatoes with the reserved rosemary mixture. Pile the green beans on the other side of the pork and turn them to coat with the fat from the skillet.
  3. Place skillet in oven. Roast for 10 minutes. Using tongs, turn the potatoes and green beans, and season with salt and pepper. Continue cooking for 10 to 15 minutes, or until a meat thermometer inserted into the center of a chop reads 165°.
  4. Transfer the potatoes and green beans to a heat-proof bowl, cover, and place on top of the stove to keep warm. Transfer the pork to a plate, cover loosely with aluminum foil, and allow to rest 20 to 30 minutes.
  5. Using a sharp knife, slice in between the bones of the pork rack to create two chops. Place the chops on a platter with the potatoes and green beans on the side. Spoon some of the pan juices over the pork and garnish with sprigs of rosemary. Serve with a medium-bodied red wine.
By February, 2001

Nutritional Information

  • Per Serving
  • Calories 732
  • Calcium 124mg
  • Carbohydrate 40g
  • Cholesterol 109mg
  • Fat 42g
  • Fiber 7g
  • Iron 4mg
  • Protein 49mg
  • Sat Fat 9g
  • Sodium 1808mg
What does this mean? See Nutrition 101 .

Quick Tip

Food thermometer
Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.