Let the pork rack sit at room temperature for 30 to 40 minutes before cooking.

Preheat the oven to 400°F (200°C).

Pat the pork rack dry with paper towels and season all sides generously with salt and freshly cracked black pepper.

In a small bowl, whisk together Dijon mustard, minced garlic, chopped rosemary, and chopped thyme. In another bowl, combine panko breadcrumbs and grated Parmesan cheese.

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering.

Place the pork rack meat-side down in the skillet and sear without moving for 4 to 5 minutes to form a golden crust.

Flip the rack and sear the other sides, including the fatty cap, for 2 to 3 minutes on each side.

Remove the pork from the skillet and place it on a cutting board. Brush the mustard-herb mixture evenly over the meat, then press the panko-Parmesan mixture on top to form a crust.

Transfer the crusted pork rack to a roasting pan and roast in the preheated oven for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).

Remove the pork from the oven, tent loosely with aluminum foil, and let rest for 10 minutes.

Meanwhile, make the pan sauce by placing the roasting pan on the stovetop over medium-high heat. Add white wine or broth and scrape up any browned bits, then simmer for 2 to 3 minutes until slightly reduced. Strain into a small serving bowl.

Slice the rack between the bones into individual chops and serve with the pan sauce on the side.