Here's another Parsley recipe - Kate

Rack of Pork with Parsleyed Crumbs

1 whole rack of pork, chine bone trimmed, about 7 or 8 ribs
1 teaspoon salt, to taste
1 teaspoon coarsely ground black pepper, to taste
3/4 cup coarse-grained mustard
1 1/2 cups fresh bread crumbs
3/4 cup minced fresh parsley
1 tablespoon dried thyme, crumbled
3 clove garlic, peeled and crushed
Directions:
Heat oven to 350 F. Season pork with salt and pepper, as desired.
Brush pork with 1/4 cup mustard. In medium bowl, combine remaining
mustard with remaining ingredients. Press crumb mixture evenly over
top of pork.

Arrange rack of pork crumb side up in roasting pan. Roast for 1 1/2
hours, or until thermometer inserted into center of meaty part
registers 150 F. Remove pork from oven and let stand 10 minutes;
temperature should rise to 160 F. Carve pork, cutting between ribs,
and serve.
Yields: 8



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