WHAT'S COOKING? French Roast Pork and Vegetables Recipe

I usually have a tough time cooking tender pork chops until a few weeks ago when I combined a few recipes.

You’ll need:

1 -8 bone center cut rack of pork (I got mine from Costco)

olive oil

Montreal Steak Seasoning

4 organic carrots -rough cut (multi-color, either from Trader Joe’s or Whole Foods)

3 stalks of scallions

4 stalks of celery, cut in 4

1 green bell pepper, sliced.

Easy to follow instructions:

Preheat oven to 450 degrees.
Rinse the rack of pork well. Pat dry with paper towels.
Apply olive oil, rub it into the meat.
Sprinkle seasoning all over the roast.
Put the roasting rack on a roasting pan (I used a disposable aluminum foil)
Place rack of pork on a roasting rack, bones up.
Add the cut vegetables around the roast.
Place pan in the preheated oven at 450 degrees for 15 minutes. Put the pan in the middle rack of your oven.
After 15 minutes reduce heat to 325 and continue to roast for 1.5 - 2 hours or until internal temperature on the outside of the racks has reached 160*. The outside of the pork will be well done while the center cut slowly cooks.
Remove the Rack from the oven.
Allow to rest for 10 minutes before slicing.

No need for gravy!

Serve with sautéed apples.

Leftovers? No problem. Lowest shelf. Broil at 450. 4 minutes each side. Don't remove until sizzling.

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