Pork Rack with Asparagus Slaw

A juicy and flavorful Idaho pork rack that can be roasted or grilled with local asparagus slaw perfect for outdoor dinners and picnics.

Yield 6-8 servings



  • 1 (approx 5#) Falls Brand/Salmon Creek Farms Pork Rack
  • 4 cloves garlic, finely chopped
  • 2 springs fresh rosemary, finely chopped
  • Kosher Salt and coarse ground pepper to taste
  • ¼ cup olive oil
  • 2 apples, finely diced
  • Sawtooth Riesling

Asparagus Slaw:

  • 2 bunches Idaho asparagus, trimmed and sliced thinly with vegetable peeler
  • 1 tart Idaho apple, finely chopped (dip in water/citric acid solution to keep from browning)
  • 1 bunch scallions, thinly sliced
  • 4 large carrots, julienned
  • ½ cup Idaho mint, roughly chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic
  • 1 tablespoon sugar


  1. Preheat oven to 325 degrees F.
  2. Mix garlic, rosemary, olive oil and salt and pepper to form a paste. Coat roast evenly with herb paste.
  3. Place pork in a roasting pan. Cook, uncovered, until the internal temperature reaches 145 degrees F for medium or 155 degrees for medium well - about 1 1/2 hours.
  4. When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).
  5. Deglaze roasting pan with 2 cups Sawtooth Riesling wine. Add 2 diced apples and reduce for 3 minutes. Set aside.
  6. While pork is roasting, make asparagus slaw: Cut asparagus, apple, scallions and carrots per above. Whisk mint, olive oil, vinegar, garlic, sugar and salt and pepper in a bowl. Toss vegetables with dressing to combine.
  7. For service, cut roast into individual single bone chop servings. Place ½ -3/4 cup slaw on plate, top with pork chop and drizzle with wine reduction.


  • Pair with Sawtooth Winery CLASSIC FLY GEWURZTRAMINER