1 4-bone pork country rib rack
Salt and pepper to taste
1 tablespoon Creole seasoning
1 tablespoon Dijon mustard
2 tablespoons fresh thyme
2 tablespoons fresh rosemary, minced
2 cloves garlic, minced
1 large Vidalia onion, thinly sliced
1 tablespoon olive oil
Preheat your oven to 350 degrees.
Slice the rib rack into four “chops,” using the bones as your guide.
Season the pork with the salt, pepper and Creole seasoning. Then brush the pork with the Dijon mustard, evenly coating all sides. Sprinkle 1 tablespoon each of the fresh thyme and rosemary, as well as the minced garlic, over the chops.
Place the sliced onions in the bottom of a Dutch oven. Drizzle with the olive oil and toss with the remaining tablespoons fresh thyme and rosemary.
Place the pork rib “chops” in a single layer over the onions.
Cover and place in the pre-heated oven for one hour.
After one hour, remove the lid and let the pork continue to cook for another 30 minutes. This step will help brown the meat and reduce the sauce.
Serve warm with the sauce spooned over the top with either rice or mashed potatoes on the side.
If you do not have a Dutch oven, cook the dish in a large casserole dish covered with aluminum foil.