Ingredients

• 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
• 100g Angas Park Soft & Juicy Apricots, coarsely chopped
• 40g (1/4 cup) unsalted pistachio kernels, coarsely chopped
• 2 tablespoons chopped fresh continental parsley
• 1 egg, lightly whisked
• 2 x 1kg pork racks (4 cutlets on each rack), string removed
• 1 tablespoon olive oil
• 1 1/2 tablespoons sea salt flakes
• 8 small (about 140g each) red apples
• 50g (1/3 cup) plain flour
• 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
• 250ml (1 cup) apple juice
• Steamed broccolini, to serve

Method

• Step 1 Preheat oven to 220°C. Combine the breadcrumbs, apricot, pistachio, parsley and egg in a large bowl.
• Step 2 Place the pork racks, rind-side up, on a clean work surface. Use a sharp knife to score the rind diagonally, to the fat layer, at 2cm intervals. Make a lengthways cut in the top of each pork rack, close to the bones - do not cut all the way through. Press the apricot mixture firmly into the cuts. Use unwaxed white kitchen string to tie the pork racks between the cutlets.
• Step 3 Place pork in a roasting pan. Drizzle over oil. Rub salt into the rind. Roast for 35 minutes or until rind crackles.
• Step 4 Reduce temperature to 200°C. Place apples around the pork. Roast for 1 hour or until pork is just cooked through. Transfer to a serving platter. Cover with foil. Set aside for 10 minutes to rest.
• Step 5 Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and apple juice and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.
• Step 6 Cut the pork crossways into cutlets. Serve with apples, gravy and broccolini.