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Source: National Pork Board

Herb-Crusted Pork Rib Roast with Red Wine Sauce
When you’re looking for a little elegance, try this rib roast. Serve it with roasted potatoes, buttered green beans, a crisp green salad and some dinner rolls.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
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Center-cut loin rib roast (8 ribs), chine bone removed
4 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 cup dry red wine
1/3 cup heavy cream
2 shallots, finely diced
6 tablespoons unsalted butter (3/4 stick), cut into 10 to 12 pieces




Preheat the oven to 375° F.


Trim the tops of the rib bones of the roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you). Season the roast on all sides with salt, pepper, sage, thyme, and rosemary.


Put the pork, fat side up, in a shallow roasting pan and roast for 1 1/2 to 2 hours (20 minutes per pound), or until the internal temperature on an instant-read thermometer reaches 145° F.


Meanwhile, in a medium saucepan, stir together the wine, cream, and shallots and bring to a boil over medium heat. Cook, stirring occasionally, for about 10 minutes or until the sauce is reduced to 2/3 cup. Adjust the heat up or down to maintain a rapid simmer.


Remove the saucepan from the heat and whisk in the butter, 2 or 3 pieces at a time, waiting until the pieces melt and blend with the sauce before adding the next ones. Season to taste with salt and pepper and cover to keep warm.


Remove the roast from the oven and let it rest for about 10 minutes before slicing between the rib bones. Serve the sauce on the side. P


er Serving: 390 calories; 27 g fat; 13 g saturated fat; 80 mg sodium; 3 g carbohydrate; 0 g fiber; 28 g protein






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Grilled Pork Chops with Basil-Garlic Rub
Source: National Pork Board
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When the basil is fresh from the garden or farmer’s market and the grill is fired up, serve these full-flavored pork chops. Shaved parmesan is delicious on top of the chops and serve with sliced summer tomatoes drizzled with olive oil and balsamic.
View the full recipe


Braised Pork with Peppers and Onions
Source: National Pork Board
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These old-fashioned smothered pork chops are totally up to date and as delicious as can be. Plus they are ready in about 30 minutes. Try them with roasted potatoes or orzo to complete the meal.
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