Rack of Pork

Name: Rack of Pork
Yield: Serves 4 to 6
Ingredients: 1 (6-ounce) container frozen apple juice concentrate, thawed; 1/2 cup kosher salt; 3/4 cup packed light brown sugar; 1 medium Spanish onion, quartered; 10 black peppercorns; 10 mustard seeds; 8 sprigs fresh thyme; 2 bay leaves; 1 (3-pound) center-cut rack of pork; 1/2 cup molasses; 2 tablespoons Dijon mustard; 2 tablespoons whole grain mustard; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 3 shallots, finely chopped; 1 1/4 cups Jack Daniel’s whiskey; 1 quart chicken stock, homemade (page 240) or store-bought; 2 tablespoons unsalted butter, cut into pieces, chilled; 2 tablespoons finely chopped fresh flat-leaf parsley, plus whole sprigs for garnish; Apple Butter (page 146); Parsley Oil (page 239; optional), for garnish; 2 tablespoons canola oil; 1/2 small Spanish onion, finely chopped; 1 clove garlic, finely chopped; 2 large Granny Smith apples, peeled, cored, and chopped; 3 tablespoons light brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/2 pound (2 sticks) unsalted butter, softened; (makes about 1 1/2 cups)

December 14, 2011

This is a total throwback to a classic dish from my childhood, pork chops and applesauce. I bet I’m not the only one who enjoyed this weeknight staple both growing up and today. But there’s far more to this dish than nostalgia; pork and fruit, especially apples, make a fantastic combination. Soaking the rack of pork in a savory apple juice brine delivers great results—the naturally mild, lean meat is thoroughly infused with flavor and moisture that won’t cook out in the oven. Brining is a vital step in producing this juicy, flavorful pork. The deep molasses-mustard glaze and pan sauce finished with sour mash whiskey are Tennessee touches that I never had growing up, but I think the next generation will appreciate this new spin on an American classic.

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