1. Preparing the Pork

Start by preheating your oven to 400°F (200°C). Allow the pork rack to come to room temperature for about 30 minutes—this ensures even cooking and prevents the meat from becoming tough during roasting. This also gives you time to prepare the mustard and fennel rub. Place the pork, fat side up, in a roasting pan that comfortably accommodates the size of the meat. If you’re working with a large rack of pork, ensure there’s enough space for the heat to circulate around the meat evenly.

In a small bowl, whisk together olive oil, 2 teaspoons each of Dijon and whole-grain mustard, ground fennel seed, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. This mixture not only flavors the pork but also helps create a beautiful crust during roasting. Rub the mixture generously over the fat cap of the pork, ensuring even coverage. The mustard and fennel will caramelize on the pork, forming a flavorful and slightly crispy outer layer while keeping the meat inside tender and juicy.

Roast the pork for 1 to 1 1/4 hours, or until the internal temperature at the thickest part of the meat reads 140°F (60°C). Use a meat thermometer to ensure the pork is cooked to perfection. The aroma of fennel and mustard filling your kitchen at this stage is utterly mouthwatering, a preview of the flavors to come. As the pork roasts, you’ll notice the fat crisping up beautifully, while the mustard and fennel rub starts to form a lovely crust.

2. Resting the Pork

Once the pork is cooked to perfection, remove it from the oven and transfer it to a cutting board. Cover the meat tightly with foil to retain heat and allow the juices to redistribute. This resting period, about 20 minutes, is crucial for achieving moist, tender slices. During this time, you can prepare the green peppercorn sauce, ensuring everything is ready to serve as soon as the pork is sliced.

3. Creating the Green Peppercorn Sauce

While the pork rests, it’s time to craft the crowning glory: the green peppercorn sauce. Begin by removing all but 1/4 cup of fat from the roasting pan. If you don’t have enough drippings, supplement with butter until you reach the required amount. This fat is packed with flavor and will serve as the base for the sauce.

Place the roasting pan over medium heat and whisk in the flour, cooking for about a minute. This step creates a roux, which serves as the sauce’s base and thickens it as it simmers. Be sure to whisk constantly to avoid any lumps forming. Pour in the white wine, using a wooden spoon or whisk to scrape up any flavorful browned bits from the pan’s bottom. These bits, also known as fond, are packed with deep flavors that will enrich the sauce.

Next, add the chicken stock, remaining 2 teaspoons of each mustard, green peppercorns, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, or until the sauce has reduced and thickened slightly. The result is a glossy, aromatic sauce with a luxurious consistency that perfectly complements the pork.

4. Serving the Dish

Slice the rested pork into individual chops, showcasing the juicy interior and golden crust. Arrange the chops on a platter or individual plates, then drizzle the green peppercorn sauce generously over each piece. Garnish with a sprinkle of fresh herbs or a few whole green peppercorns for an added touch of elegance. The green peppercorn sauce adds a tangy, peppery kick that enhances the pork’s flavor, making each bite a perfect balance of rich, savory, and slightly spicy notes.