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.

Happy Birthday Sharon!! I hope all y'all have a great weekend up at the cottage pal. Clink! I see a party cruise happening for sure....maybe even a PB moment..LOL! We will still love and feed ya when your 64! David

Well, if you're hearing crickets, then you're right, your family is up to something. And a slew of eager beavers (myself included) can't wait to find out what that 'something' is. I just hope it is so grand, you may not regain consciousness till, at least, the end of June. And don't forget to practice your 'surprised' look. Sol

LOL, maybe you should consider sending a jar every FOUR years, up the ante! I do remember you sent some to AnnT for Moe, some people just gotta have it, so that inspired my Christmas Eve posting, thinking of you and AnnT and Moe and all my friends here. I make a huge batch in the big Nesco roaster every year and everyone that walks into the kitchen takes a deep breath and asks me what I'm cooking. Dave says it makes the most awesome pepper steak ever. Amanda likes it mixed with pulled pork or chicken for sandwiches. The grandkids all like it in sloppy joes. I've not met anyone yet who didn't like the stuff. I still don't know what to make Elery for Christmas dinner tomorrow night and now I'm thinking I should try making the Tourtiere, I've not made that yet. So, thanks again! Annie