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Crown Roast of Pork

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Crown Roast of Pork



Ingredients :

  • 2 tablespoons corn oil
  • 1 large onion
  • minced
  • 2 stalks celery
  • minced
  • 3 carrots
  • minced
  • 6 slices canned pineapple
  • minced (juice reserved)
  • ½ cup cooked rice
  • ½ cup golden raisins
  • 1 ½ tablespoons chopped fresh parsley
  • 1 teaspoon dried savory
  • 1 teaspoon paprika
  • or more to taste
  • 1 teaspoon lemon juice
  • or to taste
  • salt and freshly ground pepper to taste
  • 12 pork chop crown roast
  • 1 tablespoon vegetable oil
  • or as needed
  • 6 slices canned pineapple
  • 1 chicken bouillon cube
  • 6 sprigs watercress
  • or as desired
  • freshly ground black pepper
  • 12 paper frills
  • Methods :

  • Heat corn oil in a skillet over medium heat; cook and stir onion and celery until lightly browned, about 5 minutes. Add carrots, minced pineapple, rice, raisins, parsley, savory, and paprika to onion mixture; cook and stir until stuffing is heated through, 5 to 10 minutes. Season stuffing with lemon juice, salt, and pepper. Remove skillet from heat and allow stuffing to cool.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  • Stand the crown roast in the prepared roasting pan and rub vegetable oil over entire roast. Spoon stuffing into the center of the roast. Cover stuffing with a piece of aluminum foil. Wrap each chop bone with foil to prevent charring.
  • Bake in the preheated oven until pork is cooked through and juices are amber in color, about 2 1/4 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Transfer roast to a serving platter and tent a piece of aluminum foil over roast to keep warm, reserving juices in the roasting pan.
  • Pour the juices in the roasting pan into a skillet and heat over medium heat; cook and stir pineapple slices until golden brown, about 4 minutes per side. Slit 1 side of each pineapple slice and arrange in a curling twist around the roast.
  • Carefully skim the fat from the roasting pan juices and add reserved pineapple juice to the skillet. Crumble the bouillon cube into the liquid; bring to a boil. Cook and stir pineapple juice mixture until browned and slightly reduced, about 5 minutes. Transfer to a sauceboat or small bowl to serve alongside roast.
  • Remove foil from the tips of the pork chops and replace with paper frills. Garnish each pineapple twist with a watercress sprig.
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