Rack of Pork Roasted With Sherry and Pears
Published February 4, 1995
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
7 small pears, preferably Seckel
Juice from one lemon
2 to 3 tablespoons unsalted butter
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
¼ cup Jerez-style sherry
3 cups chicken broth, homemade or low-sodium canned
2 racks of pork, trimmed of excess fat
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground pepper
Nutritional analysis per serving (6 servings)
36 grams carbs; 262 milligrams cholesterol; 984 calories; 24 grams monosaturated fat; 6 grams polyunsaturated fat; 20 grams saturated fat; 56 grams fat; 7 grams fiber; 1314 milligrams sodium; 81 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Peel and core the pears and cut each into quarters. Reserve the peelings and place the pears in enough ice water to cover. Add the lemon juice to the pears, stir and set aside.
- Step 2
In a saucepan over medium heat, melt 2 tablespoons of butter. Add the shallots and 1 clove of minced garlic and the pear peelings and allow to soften for 5 minutes, stirring occasionally to avoid burning. Add the sherry and the chicken broth, bring to a boil and then reduce the heat to a simmer. Continue to simmer the sauce until it has reduced by half. Strain the sauce and set aside.
- Step 3
Place the pork on a rack in a roasting pan and season with salt, pepper and the remaining garlic. Place in the oven for 10 minutes. Drain the pears and pat them dry and place them around the roast, glazing each with the drippings from the meat. If, at this point, the pork has not rendered enough fat to lightly coat the pears, melt the additional butter and brush over the pears. Return to the oven for 25 minutes.
- Step 4
Remove the pork from the oven and allow to rest for 5 minutes while reheating the sauce. Carefully slice the pork between the bones and place two chops, flanked by the roasted pears, on each of 6 plates. The pork can be served with glazed carrots (see recipe) and wild rice.
Private Notes
Comments
When our six-chop rack was finally cooked — after almost an hour and a half, and some of that time at 425 degrees — it was great with the sauce. After slicing, I stabbed the chops with a cooking fork all over and then poured the warm sauce over. We used apples because that’s what we had, but forgot to rescue them from the longer cooking time. Delicious, though blackened. After 35 minutes, we inserted a cooking probe set to 140 and waited for a late but tasty dinner.
The pear sauce is spectacular! I used it on a pork loin and I did make some changes to the cooking time. This cooking time isn't right, I don't think. But the sauce is heavenly if you happen to have pears around.
Super confusing...is this a rack or chops? The cooking time is too short for a roast, though that’s the recipe title, and it states two racks in the ingredients with no indication of size or weight. Not too surprised there are no other notes on this one.
We cooked this with a rack of pork, about 8 chops. Took 1 1/2 hours. Delicious.
The pears were pretty amazing. I used another recipe for the baketime: 500 degrees for the first 15 minutes, then 350 for the rest of the time. It took about an hour to finish cooking. Added carrots to the pears. Make sure to reduce the sauce, and maybe finish it with some extra sherry and lemon juice to add a bit of body and zip.
Add the step of sous vide the rack at 62c for 3 hours and then treat this recipe as a wonderful finishing/searing and accompaniment.