Roasted Pork Rack with Zucchini Fritters

Total Time:
10 hr
30 min
8 hr
1 hr 30 min

6 servings

  • Pork Rack:
  • 1 tablespoon honey
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • 2 tablespoon olive oil
  • 1 center cut rack of pork (berkshire)
  • 1 tablespoon cracked coriander seed
  • 1 tablespoon cumin seed
  • 1 teaspoon ancho chile powder
  • 2 teaspoon kosher salt
  • Zucchini Fritters:
  • 2 medium zucchini
  • 1 teaspoon salt
  • 1 tablespoon freshly chopped mint leaves
  • 1 1/2 tablespoons freshly chopped dill, plus more for garnish
  • 1 large scallion, white and green parts sliced thinly on the bias
  • 2 teaspoons minced garlic
  • 1 lemon, zested, plus more for garnish
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, roughly chopped
  • 1 egg
  • 3 tablespoons all-purpose flour
  • Canola oil, for frying
  • Greek yogurt, picked dill and additional lemon zest, for garnish
  • Whisk together honey, juice and olive oil and pour over pork in a re-sealable plastic bag . Add seasoning and zest and refrigerate overnight.

  • Preheat oven to 450 degrees F. Place pork on roasting rack and roast for 10 to 15 minutes or until rack turns a deep golden brown. Reduce heat to 275 and roast for an additional 35 to 50 minutes or until pork reaches a internal temperature of 140 degrees F. Remove pork from oven and let rest for 15 minutes. Slice chops and serve with Zucchini Fritters.

For the Zucchini Fritters:
  • Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.

  • In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.

  • Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, dill and lemon zest.

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