A bone-in pork rib roast rubbed with garlic and fresh herbs, seared and slow-roasted, then finished with a simple stock-based pan sauce.
Make slits all around the pork roast and insert the garlic slivers.
Blend the minced garlic, herbs, mustard, olive oil, salt and pepper into a paste and rub it over the top and sides of the pork. Let stand at room temperature about an hour.
Preheat the oven to 400° with the roasting pan inside. Place the pork in the hot pan, fat side up, and sear 10 minutes, then reduce heat to 350° and roast about 50 minutes more, until an instant-read thermometer reads 155°. Rest under foil until it reaches 160°.
Meanwhile, set the roasting pan over low heat, add the veal and chicken stock, and scrape up the browned bits until reduced by half. Swirl in the butter and 3 tbs. of the parsley.
Slice the chops, spoon a little pan sauce onto each plate, and sprinkle with the remaining parsley.
