8-10 chop rack of pork, about 6-8 lbs. total weight (butcher can have one made for you)
2 T. fennel seeds
2 T. dried Italian seasoning or herbs de Provence
1 T. kosher salt
1 T. coarse ground black pepper
3-4 T. olive oil
8-10 whole garlic cloves
2 cups beef broth or red wine
1 large sweet onion, thinly sliced
2 lbs. baby carrots
4 lbs. new potatoes, cut into 1” pieces
3-4 Granny Smith apples, peeled, cored and sliced
2 tsps. kosher salt
1 tsp. coarse ground black pepper
Place the rack of pork (this is just a cut of pork, which is left whole by the butcher, before being cut into loin pork chops) on work surface. Cut away any excess fat.
In a bowl, combine the fennel seeds, dried herbs, salt, and pepper. Rub the entire top of the rack with the mixture. Drizzle on the olive oil and place rack in large roasting pan.
Place the whole garlic cloves on top of rack. Roast in preheated 325 oven for 1¾ hours (about 15 minutes per pound). After roasting the pork for 30 minutes, add broth or wine to pan, return pork to oven to continue roasting. Testing thermometer should read 160-165 in center of roast. Remove the pork from the oven and cover loosely with foil and allow to rest for 10 minutes before slicing.
In a bowl, combine the vegetables, apples, salt and pepper. Place in a large baking dish and roast in 325o oven for 45 minutes.
When ready to serve, cut the pork chops along the bone line, and serve with pan drippings and roasted vegetables. Serves 8-10.
Note: Serve with homemade cranberry sauce, mixed green or spinach salad, and crusty bread.