Bone in Pork Roast with Apples and Gremolata
  • 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
  1. 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.
  2. 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.
  3. Cook’s Note
  4. 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.
  5. 8 servings
  6. 404 cal
  7. 24 g fat (8 g sat fat)
  8. 31 g protein
  9. 11 g carb
  10. 2 g fiber
From Everyday Food