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Rack of pork with turnip gratin


  • Preheat oven to 210°C fan forced (230°C normal). 
  • Place the rack of pork in a heavy-bottomed oven tray and sprinkle generously with table salt and oil. Rub in with your hands, pour a little stock into the base and cook in the oven for 15 mins. 
  • Then turn the oven temp. down to 170°C fan forced (190°C normal) and cook the pork for about 45 mins, adding small amounts of stock to the tray as you do so. DON’T BASTE. When ready, remove the pork and set aside to rest for 15 mins, before carefully removing the string and slicing into chops. 
  • At the same time, combine the melted butter with the garlic and brush a gratin dish (or casserole). Layer half of the sliced turnips in the base of the dish and top with 6 prunes, some grated cheese, a decent amount of seasonings and a little cream. Repeat the process, finishing with the cheese and a little more cream. Cook in the bottom of the oven for about  45 mins until tender when pierced with a skewer. 
  • Add up to 1 cup stock with the honey to the baking tray and cook over a moderate heat to lightly caramelise and reduce the sauce. Then strain through a fine sieve and stir in the parsley. 
  • To serve, place the pork chops on individual plates, mound the turnip gratin alongside and spoon some sauce over the top of the pork.


  • 1 x 6-8-chop rack of pork, rind finely scored
  • table salt & freshly ground pepper
  • olive oil
  • 3 cups chicken stock
  • ¼ cup melted butter
  • 1 garlic clove, crushed
  • 750 gm turnips, peeled & very finely sliced
  • 12 pitted prunes
  • grated tasty cheese
  • cream
  • 1 tbsp honey
  • 1 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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