Enjoy this great family recipe for a succulent rack of pork with a delicious apple gravy.


  • 1 x 6-cutlet rack of pork

  • olive oil

  • sea salt

  • chicken stock

  • 8 small potatoes, scrubbed & quartered

  • 3 medium carrots, peeled & sliced

  • 18 baby onions

  • 1-2 cups apple juice

  • 3 large Granny Smith apples, peeled & cubed

  • a splash of balsamic vinegar

  • a slurp of Golden Syrup


  • 1.

    Preheat oven to 210C fan forced (230C normal).

  • 2.

    Finely score the pork with a sharp knife. Then rub with the oil and salt, and cook in the oven for 20 mins. Turn the heat down to 170C fan forced (190C normal) and cook the pork for 1 hour, adding a little stock to the pan every now and again. (DON’T BASTE THE CRACKLING.)

  • 3.

    When ready, remove the pork and set aside to rest for about 15 mins.

  • 4.

    Toss the potatoes, carrots and onions in salt and oil in another tray to coat well. Then place in the oven when the heat is turned down.

  • 5.

    While the pork is cooking, heat the apple juice in a pot. Add the apples, making sure they are covered with the juice, and briefly cook. Drain well and return the liquid to the pot.

  • 6.

    Then add 1 cup stock, the balsamic and Golden Syrup. Mix well and reduce, adding more stock if needed.

  • 7.

    While the pork is resting, return the apples to the pot, together with any strained pork cooking juices. Mix well and simmer until the apples are very tender. Taste for seasoning.

  • 8.

    Slice the pork into cutlets and serve with the vegies on the side and the sauce spooned over the top.

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