Mini Pork Rack with Roasted Potatoes and Green Beans
If you have a good butcher, ask him for a rack of two pork chops, with the bones Frenched (meat trimmed from the ends of the bones) and the vertebrae removed. It's a good way to give the roast an elegant look. The secret to juicy roast pork loin is cooking it rare and allowing a long resting time.
Recipe by Real Simple February 2001