Pork Rib Rack with Creamy Mushroom and Egg Gratin recipe

Name: Pork Rib Rack with Creamy Mushroom and Egg Gratin
Total time: 90 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 rack Pork Rib Rack; 300g Mushrooms; 4 Eggs; 150g Greek Yoghurt; 100g Cheese; 1 tsp Salt; 1 tsp Black Pepper; 1 tbsp Plain Cooking Oil

Succulent pork rib rack is paired with a rich, creamy mushroom and egg gratin for a hearty, comforting meal. The cheese and Greek yoghurt create a tangy, golden topping that complements the savoury pork beautifully.

90 min · Medium · British Jump to method

Pork Rib Rack with Creamy Mushroom and Egg Gratin

Ingredients

4 servings

1 rack Pork Rib Rack
300g Mushrooms
4 Eggs
150g Greek Yoghurt
100g Cheese
1 tsp Salt
1 tsp Black Pepper
1 tbsp Plain Cooking Oil

Nutrition	Per serving
Calories	530 kcal
Protein	39 g
Carbohydrates	5 g
Fat	39 g
Saturated fat	14 g
Fibre	1.5 g
Sugar	3 g
Sodium	780 mg

Why this works

Protein-rich and very filling, but also relatively high in fat, saturated fat and sodium due to the pork, cheese and added salt.

High-quality protein. Pork, eggs and Greek yoghurt provide a substantial amount of complete protein, supporting muscle maintenance and satiety.

Calcium and B vitamins. Cheese and yoghurt contribute calcium, while pork and eggs provide B vitamins such as B12, which support energy metabolism.

Sodium and saturated fat concern. The cheese, pork rib rack and added salt make this dish relatively high in saturated fat and salt, which may be less suitable for heart health if eaten often.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and line a roasting tin with a little plain cooking oil.
Season the pork rib rack generously with salt and black pepper, then roast for 45–55 minutes until cooked through and deeply browned. Rest for 10 minutes before carving.
Meanwhile, wipe and slice the mushrooms. Fry them in a dry pan, then add a little oil and cook until the moisture has evaporated and the mushrooms are golden.
Whisk the Greek yoghurt with the eggs and a pinch of salt and black pepper until smooth, then stir in the grated cheese.
Arrange the mushrooms in a baking dish and pour over the egg mixture. Bake for 20–25 minutes until set and lightly golden on top.
Slice the rested pork rib rack and serve alongside the mushroom and egg gratin.
If desired, spoon a little more Greek yoghurt over the gratin just before serving.

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