Pork <br> Frenched Rib Rack

Pork
Frenched Rib Rack

5 LB. (AVG)
Regular price $84.00 Sale

With 7-8 rib bones per rack, the bones have been skillfully frenched and cleaned. The full rack may be roasted whole or cut in between the bones for amazing bone-in pork chops. Wrap with bacon, smother with mustard and herbs, or just use salt and pepper. You will be amazed by the quality of Fossil Farm's Pork Frenched Rib Rack.

Recipe

Berkshire Pork Chop with Smoked Pepper Relish, Radish, Pear & Togarashi by Joshua Peoples

Berkshire Pork Chop

Download printable .pdf file here.

Yield 8 ea.

Pork Brine Ingredients
1 pkg. Fossil Farms Berkshire Pork French Rack
1⁄4 cup salt
6 ea. Star anise
6 ea. Garlic cloves
6 cups orange juice
1 tbsp red chili flakes
2 ea. Cinnamon sticks
1 ea. Lemon, thinly sliced

Remove packaging from French Rack. Slice into individual chops. Add all ingredients to a stainless steel pot and bring to a simmer; cool to room temperature. Chill in refrigerator and brine pork chops for at least 6 hours.

Smoked Pepper Relish Ingredients
1.5 pounds smoked bell peppers
2 cups sugar
4 ea. tomatoes
2.5 cups white vinegar
6 ea. cloves garlic
1⁄4 cup ginger, grated

Smoke bell peppers in smoker between 200-250 degrees for 2-3 hours. Place in mixing bowl and cover with plastic wrap and let sit for twenty minutes. Peel and seed bell peppers, chop and reserve. Grate tomatoes on box grater into stainless steel pot. Add all other ingredients to pot and reduce by half. Cool and fold chopped bell peppers into reserved liquid.

Winter Pear & Radish Salad Ingredients
6 ea. Heritage radishes, sliced into eighths
1 ea. lemon, juiced
2 ea. bunches Coraline chicory
2 ea. Pears, sliced
4 tbsp. Extra Virgin Olive Oil
Togarashi seasoning, to taste

Assorted herbs and greens such as mint, celery or pea shoots

Directions
Grill pork chop to internal temperature of 140 degrees, roughly six minutes on each side. Once grilled on first side, spread pepper jam on top of chop so it bakes on as it finishes grilling. In mixing bowl, add lemon juice, EVOO, salt, pepper and togarashi and whisk to form a light vinaigrette. Add pears, radishes and greens and toss to coat. Place one pork chop on each plate and on top with salad.

Customer Reviews

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S
S.
Better than regular pork chops

Better than regular pork chops! I roasted this in the oven with just salt and pepper. What I liked best was the meat was tender and juicy and not dry like other pork roasts I have purchased. Sally

With 7-8 rib bones per rack, the bones have been skillfully frenched and cleaned. The full rack may be roasted whole or cut in between the bones for amazing bone-in pork chops. Wrap with bacon, smother with mustard and herbs, or just use salt and pepper. You will be amazed by the quality of Fossil Farm's Pork Frenched Rib Rack.

Recipe

Berkshire Pork Chop with Smoked Pepper Relish, Radish, Pear & Togarashi by Joshua Peoples

Berkshire Pork Chop

Download printable .pdf file here.

Yield 8 ea.

Pork Brine Ingredients
1 pkg. Fossil Farms Berkshire Pork French Rack
1⁄4 cup salt
6 ea. Star anise
6 ea. Garlic cloves
6 cups orange juice
1 tbsp red chili flakes
2 ea. Cinnamon sticks
1 ea. Lemon, thinly sliced

Remove packaging from French Rack. Slice into individual chops. Add all ingredients to a stainless steel pot and bring to a simmer; cool to room temperature. Chill in refrigerator and brine pork chops for at least 6 hours.

Smoked Pepper Relish Ingredients
1.5 pounds smoked bell peppers
2 cups sugar
4 ea. tomatoes
2.5 cups white vinegar
6 ea. cloves garlic
1⁄4 cup ginger, grated

Smoke bell peppers in smoker between 200-250 degrees for 2-3 hours. Place in mixing bowl and cover with plastic wrap and let sit for twenty minutes. Peel and seed bell peppers, chop and reserve. Grate tomatoes on box grater into stainless steel pot. Add all other ingredients to pot and reduce by half. Cool and fold chopped bell peppers into reserved liquid.

Winter Pear & Radish Salad Ingredients
6 ea. Heritage radishes, sliced into eighths
1 ea. lemon, juiced
2 ea. bunches Coraline chicory
2 ea. Pears, sliced
4 tbsp. Extra Virgin Olive Oil
Togarashi seasoning, to taste

Assorted herbs and greens such as mint, celery or pea shoots

Directions
Grill pork chop to internal temperature of 140 degrees, roughly six minutes on each side. Once grilled on first side, spread pepper jam on top of chop so it bakes on as it finishes grilling. In mixing bowl, add lemon juice, EVOO, salt, pepper and togarashi and whisk to form a light vinaigrette. Add pears, radishes and greens and toss to coat. Place one pork chop on each plate and on top with salad.