Crown Roast of Pork
Impress everyone with this tasty dish that is also easy to prepare. Don't forget to order your roast from the butcher a few days before your next party.
- 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
- 1. 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.
- 2. Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- 3. 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.
- 4. 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).
- 5. Transfer roast to a serving platter and tent a piece of aluminum foil over roast to keep warm, reserving juices in the roasting pan.
- 6. 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.
- 7. 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.
- 8. Remove foil from the tips of the pork chops and replace with paper frills. Garnish each pineapple twist with a watercress sprig.
serving: 12 servings
calories: 338.3 kcal
carbohydrates: 15 g
protein: 27.4 g
saturated fat: 6.3 g
cholesterol: 72.2 mg
sodium: 166.9 mg
fiber: 1.4 g
sugar: 9.6 g