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Sharon's(Chase) Herb Crusted Pork Recipe

16 years ago

I need the recipe please...it will be dinner tonight if you can help me out.

David

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Comments (7)

stacy3
16 years ago
last modified: 9 years ago
Hi David - I have these two - both saved together...I think it's the same...:-) just different "tips" on each one...

Herb Crusted Rack of Pork -Chase
3 TBSP olive oil
1 1/2 tsp kosher salt
4 garlic cloves, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh rosemary
1 TBSP coarse ground pepper
1/4 cup butter cut up
1/3 cup flour
2 cups chicken broth (more or less)
1 TBSP tomato paste
2 TBSP chopped fresh sage
salt and pepper to taste
fresh thyme or rosemary sprigs for garnish
.
Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 150 degrees...don't over cook.
Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly.
Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish.
NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 150 and then let the temp rise as it sits.

Herb Crusted Rack of Pork
2, 3 to 4 pound racks of pork ( or enough for one rib per person and then a few extra)
3 tablespoons olive oil
1 1/2 tsp salt
7 garlic cloves,minced
1/3 c fresh basil,chopped
1/3 c fresh thyme,chopped
1/3 c fresh parsley,chopped
2 TBSP pepper,coarsely ground
1 1/4 c butter (or margarine),cut up
1/3 cup all-purpose flour
2 cans chicken broth
1 TBSP tomato paste
2 TBSP fresh sage,chopped
1/4 tsp pepper
[Note: Serve with Garlic Parmesan mashed potatoes and green beans]
Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 to 145. Transfer pork to a serving tray. Pour pan drippings
into a skillet. Add butter to drippings; cook over medium heat until butter melts . Whisk in flour until smooth. Cook, whisking constantly, until caramel
colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly.
Serve with 'pork. Garnish with herbs, if desired. Yield: 8 servings
Note 1: I often don't make the sauce but it is a nice elegant touch and very yummy!
Note 2: Ask your butcher to French the bones and remove the chine bone. Makes for a lovely presentation and easy carving.
lakeguy35
Original Author
16 years ago
last modified: 9 years ago
Thanks Stacy! Mom and her friend are coming over later to make sure I've properly arranged my new furniture....I'm thinking they just want dinner and that's their excuse..LOL

David
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Maybe this is too close to what you usually do but it's my favourite roast pork recipe. Pork With Herb Crust Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (3- to 4-pound) racks of -pork 3 -tablespoons olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up -1/3 cup all-purpose flour 2 can chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a serving tray.Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet.Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 serving
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This is a favourite of mine. I use a bone in loin but boneless works fine. Just leave out the garlic and cut the rest of the ingredients in 1/2. A perfect Sunday roast! Pork With Herb Crust 2 racks of pork (3- to 4-pound) 3 TBSP Olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper . Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. . Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 Transfer pork to a serving tray. Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.
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pkramer60
16 years ago
last modified: 9 years ago
New furniture???? Pictures please. Pork too.
riverrat1
16 years ago
last modified: 9 years ago
Ummm, yes...I want to see the new furniture too! I just ordered a new sofa, so when my sofa comes in, I'll show you mine if you show me yours.

Oh yeah, how did the pork turn out?
lakeguy35
Original Author
16 years ago
last modified: 9 years ago
The pork turned out great. I used half a loin this time, it's what I had in the freezer. I've done the rack version a year or more ago. I just love this flavor combination and the gravy is to die for. But I'm a big fan of sauces and gravies.

Here is is cut and ready to plate. You see a little bit of the sauce/gravy still in the pan in the corner of the pic. I took a pic of it plated, need to post that on the WFD post that I love to check out for the pics and recipes.

I'll take a few pics of some of the furniture, new and used in a day or two and post on the other side. Karen I'm holding you to your promise. Peppi, I didn't get a chance to post to your new to you bathroom this weekend but it looks great!!

David
pkramer60
16 years ago
last modified: 9 years ago
Oh, boy, that roast looks good!!!
dixiedog_2007
16 years ago
last modified: 9 years ago
It looks wonderful to me. Sounds like a great recipe. I need to save this for a good company dinner.

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