Roasted Bone-In Pork Rack With Thyme Recipe

This simple salt and pepper-seasoned roast makes for an impressive presentation fit for a crowd. A generous pork loin rack gets browned, then roasted over a bed of vegetables so just one pan gets dirty. To make your job even simpler, ask your butcher to french your rack for you (i. E. Tidy up the bones so theyre free of any meat); and be sure to specify you want the backbone removed because youll be slicing it into chops. Although the recipe calls for small multicolored carrots, cauliflower, and fennel bulbs, most vegetables you have on hand would be tasty, too. Think: brussels sprouts, green beans, potatoes, turnips, parsnips, or beets for earthy flavor.