Impressive and affordable: Racks of pork with apple chutney

By Betty Rosbottom

Tribune Media Services

Plenty of cooks have prepared racks of lamb, but few have indulged in succulent racks of pork. The latter, quite reasonably priced, make an impressive presentation for entertaining.

Racks of Pork with Apple Chutney

Serves 6

1⁄3 cup olive oil

1 tablespoon curry powder

1 rack of pork with 6 ribs, about 4 pounds

1 pound medium red onions

Kosher salt and freshly ground black pepper

Apple chutney (see recipe below)

In a small bowl, whisk together oil and curry powder, and brush all surfaces of rack with half of this mixture. Let rack marinate at cool room temperature for 11⁄2 hours.

Arrange a rack at center position and preheat oven to 350 F. Peel onions and cut into 1-inch thick wedges, leaving root ends intact. Salt and pepper rack on all sides.

Place a large, heavy flameproof roasting pan over medium-high heat. When hot, add the rack, fat side down, and brown on all sides, 4 to 5 minutes. Stand the rack up and surround with onions. Toss onions with remaining curry oil.

Roast pork until a thermometer inserted into the thickest part registers 150 F and onions are softened and browned around the edges, about 60 to 70 minutes.

Remove pork to a serving platter and garnish with onions. Cover loosely with foil and let rest 20 minutes.

Slice the rack into chops (which will be extra large), sprinkle each with salt, and top with Apple Chutney. Garnish each serving with a few onions.

Apple Chutney

2 large Gala apples, cleaned but not peeled

3 tablespoons olive oil, divided

1 cup chopped onion

1 teaspoon minced garlic

2⁄3 cup light brown sugar

2 teaspoons country-style Dijon mustard

2 teaspoons minced ginger

3⁄4 teaspoon ground coriander

1⁄4 teaspoon ground cinnamon

Generous pinch cayenne pepper

2⁄3 cup cider vinegar

Halve and core apples, then cut into 1⁄2-inch dice. Heat 2 tablespoons oil in a medium, nonreactive saucepan over medium heat. Add onions and garlic. Cook and stir until softened, 3 to 4 minutes.

Add remaining tablespoon oil to saucepan and stir in apples. Saute, stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add sugar, mustard, ginger, coriander, cinnamon, and cayenne and stir until sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring often, until mixture thickens and is syrupy, 10 to 12 minutes. Remove and cool.

• Betty Rosbottom is a cooking school director and author of "Sunday Soup."