Herb-Crusted Rack Of Pork

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Southern Living


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2 (3- to 4-pound) racks of pork

3 tablespoons olive oil

1 1/2 teaspoons salt

7 garlic cloves, minced

1/3 cup chopped fresh basil

1/3 cup chopped fresh thyme

1/3 cup chopped fresh parsley

2 tablespoons coarsely ground pepper

1/4 cup butter or margarine, cut up

1/3 cup all-purpose flour

2 (14 1/2-ounce) cans chicken broth

1 tablespoon tomato paste

2 tablespoons chopped fresh sage

1/4 teaspoon pepper

Garnish: fresh thyme sprigs

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