A rack of pork is the pork equivalent of a standing beef rib roast or rack of lamb and it makes a stunning centerpiece for a special meal. It is really nothing more than a pork rib roast whose bone tips have been scraped and exposed, or, as butchers would say, "Frenched". Racks are generally available during the holiday season and they can be special ordered at any time of year. They are really easy to prepare and that makes them a wonderful choice for a holiday meal. I found this recipe in Bon Appetit magazine and I recommend it to you without reservation. I do, however, have to warn you that it is expensive to prepare. The pork can be purchased with a pauper's purse but the morel mushrooms are worth a king's ransom and you need 4 cups of them. If ever you want to splurge, you might want to consider this dish. If you find the chops to be too large for a single serving, the ribs can easily be cut away, but do let your guests see the roast before you perform the surgery. The slender racks that are seen in magazines are hard to come by and chances are you'll want to do some carving prior to serving. The mushroom sauce can be prepared a day or two before it's needed and that greatly simplifies holiday meal preparation. I think you'll find this dish to be as luscious as it is luxurious. Here's how the racks are made.

Rack of Pork with Morel Mushroom Sauce

Ingredients:

Morel Mushroom Sauce

2 ounces dried whole morel mushrooms (about 4 cups)

2 cups boiling water

1 tablespoon butter

1 shallot, finely chopped

2 tablespoons brandy

2 cups low-salt chicken broth

1 cup whipping cream

Reserved pork roasting pan with juices

1 cup slightly sweet sherry (such as Dry Sack)

Rub

3 large garlic cloves

2 shallots, quartered

3 tablespoons olive oil

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

2 tablespoons coarse kosher salt

1 tablespoon ground black pepper

Pork Roast

2 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off

Directions:

1) Combine morels and 2 cups boiling water in 8x8x2-inch glass dish. Let soak until mushrooms soften, stirring occasionally, at least 1 hour and up to 3 hours. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid. Melt butter in large saucepan over medium-high heat. Add shallot and saut