2 8-rib pork loin racks, center cut, chine bone off, Frenched
Salt and pepper to taste
1 cup honey
1/4 cup fresh sage, chopped
Cornmeal Apple Pandowdy:
4 tablespoons butter, divided
6 tart apples, cored and cut into 1 inch cubes
1 onion, chopped, divided
2 cups corn, divided
2 tablespoons fresh chopped thyme, divided
2 cups flour
1 1/2 cup cornmeal
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups buttermilk
2 eggs


1. Prepare Pork: Preheat oven to 350 degrees F. Season pork racks with salt and pepper. Place racks bone-side-down in a large roasting pan. In a small bowl, combine honey and sage and brush over pork. Roast for about 1 to 1 1/2 hours until internal temperture reaches 150 degrees F. Brush with honey mixture after removing from oven. Let rest 10 minutes while internal temperature rises to 160 degrees F. before slicing to serve. After removing pork from oven, increase temperature to 425 degrees F.
2. Prepare Cornmeal-Apple Pandowdy: Meanwhile, in 2 10-inch ovenproof skillets, melt 2 tablespoons butter in each. In each skillet over medium heat, cook 3 cut apples until golden, about 3 minutes. Add 1/2 chopped onion into each skillet, cook until softened, about 5 minutes. Add 1 cup corn and 1 tablespoon thyme to each skillet, remove from heat.
3. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk together buttermilk and eggs; add to dry ingredients and stir just until blended. Divide batter evenly between both skillets and spoon over apple mixture; mix lightly. Bake about 20 to 30 minutes, until golden brown and lightly puffed. Slice each skillet dowdy into 6 wedges, serve with pork.

Nothing is more memorable than the unexpected. This rack of pork is perfect for those large holiday gatherings.

Honey and Sage Roasted Rack of Pork With Cornmeal Apple Pandowdy
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