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Rack of Pork with Pear Apple Compote Recipe

Rack of Pork with Pear Apple Compote

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Average Rating:

Total Reviews: 11

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  • on April 14, 2013

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    cooked the pork on the grill by browning first and then indirect heat. 150 is way too much... I pulled the roast off at about 138 and it rose enough during the resting process that it was overcooked a tad. thanks to the brine it didn't dry out. not wild about the djion in the compote as it overpowered a bit and also made it a odd orange color. also it didn't thicken well. next time i'll cut the liquids and djoin in half. overall really tasty and my guests loved it

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  • on January 01, 2013

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    Absolutely the best rack of pork ever! It was such a hit for New Year's day for 8 people. The brining makes such a difference for a perfect moist pork. It was so easy and so so so good! The compote is out of this world. This recipe is a keeper! Thank you Ted Allen!

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  • on December 16, 2012

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    This was outstanding! Made it for dinner for 9 people and everyone cleaned their plates. All the guests raved about it the rest of the evening. Easy recipe to execute and the brine was key. I will absolutely make this again.

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  • on November 03, 2012

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    This rack of pork is so delicious! I made this and took it to a family Christmas dinner last year. Everyone was very impressed with how beautiful it looked then the wonderful smell of the compote. Oh my goodness! After the first bite all that could be heard was Mmmm. My family now requests this pork for special occasions. Thank you Ted!

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  • on January 03, 2012

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    Wow!! I was a bit nervous about it as we were trying the recipe for the first time during the holidays with guests coming over and had never made a Rack before. We bought a 10 rib rack and followed the recipe with much ease. It was FABULOUS!!! Our guests raved about it…succulent, out of this world- hints of rosemary and bay leaf- the compote was the absolute real kicker….I think they wanted to lick their plates… This is a must have recipe in your arsenal for Wow factor. Thanks Ted!!

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  • on December 11, 2011

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    Finally a pork chop is not dry or pink. Good Job!

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  • on November 07, 2011

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    This recipe was so good! The pork was so tender and juicy and the fruit compote was such a delicious accompaniment to the meat. I could not find juniper berries anywhere, so I just omitted them in the brine, and it was still delicious. Also, I highly recommend using the thermometer, because if I had gone according to 20 minutes per pound, the meat would have been overcooked. The rack of pork I bought was over 6 pounds, which would have put the cooking time at over 2 hours, but I took it out at an hour and a half, when the internal temperature reached 150 degrees and it was perfect.

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  • on January 24, 2011

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    This dish was a hit. I made it for a dinner party, it was easy and very good. Everyone had thirds! I made it with a pork tenderloin instead of the pork chop. It was easier to eat and serve this way. Thanks Ted for the recipe.

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  • on January 06, 2011

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    Wow meal fit for royalty! First of all be sure and use kosher salt with the lower sodium content like Diamond as some are much higher like table salt. The water mixture that is boiled takes about double the time to cool down. Brined the roast for about 10 hours seemed to be long enough. Had to cook the 2 lb. roast for 30 minutes per pound for 150 degrees and needs to be turned halfway. Let it rest for about 30 minutes this time and still juicy... so succulent! Didn't make the compote but plan to as there will be a next time. Thanks really enjoyed!

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  • on December 25, 2010

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    I made this today (Christmas Day 2010, and it was delicious! As there were only 4 for dinner, I purchased six 1 - 1 1/2 inch thick pork chops and halved the volume of brining liquid. In all other aspects, I followed the recipe.

    The pork chops were moist and flavorful and the chutney was sweet with a tang delivered by the dijon mustard. Served with a potato-parsnip-turnip mash. Excellent taste, nice to look at and easy to prepare.

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