I purchased half of a Frenched rack of pork. It looks beautiful. I have not cooked this before. I cook rack of lamb quite frequently. I was planning to treat the pork similarly, meaning browning by searing it on the stove top before putting it in the oven. All the recipes I have seen online do not include the browning step. Why is that? Any other thoughts you may have that will help me address this piece of meat. It is just under 2 lbs.
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