Rack of Pork with Artichoke Crust

Ingredients

• 1 six-rib rack of Quebec pork, sliced between the ribs
• 2 tbsp. 30 ml vegetable oil

Artichoke crust

• 8 artichoke hearts, drained and finely chopped
• 2 tbsp. 30 ml Dijon mustard
• 2 tsp. 10 ml fresh rosemary, chopped
• 1 Boursin garlic and fine herbs cheese
• 1/2 cup 125 ml Japanese bread crumbs (panko)
• 1 egg
• Salt and freshly ground pepper, to taste