More Great Recipes: Christmas | Dinner | Main Dish | Pork

Bone in Pork Roast with Apples and Gremolata


User Avatar
Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds)

Coarse salt and ground pepper

4 Gala or Fuji apples, halved

3/4 cup dry white wine, such as Chardonnay

1/3 cup chopped fresh parsley

1 tablespoon chopped fresh rosemary leaves

1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/4 cup extra-virgin olive oil


Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.


Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.


Cook’s Note


Shopping Tip: Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs. A thin layer of fat on the roast keeps it juicy.


8 servings


404 cal


24 g fat (8 g sat fat)


31 g protein


11 g carb


2 g fiber


Pairs Well With


Notes

From Everyday Food

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies