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How to Make Crown Roast of Pork - A Step-by-Step Guide

When it comes to preparing an impressive and delicious centerpiece for a special occasion, few dishes can rival the majestic appearance and incredible taste of a crown roast of pork. This iconic dish is a showstopper on any dinner table, and it's surprisingly easy to make with the right recipe and technique. Whether you're hosting a holiday gathering, an elegant dinner party, or simply want to treat your family to something extra special, a crown roast of pork is sure to be a hit.

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 40 mins
  • Total Time: 3 hrs
  • Servings: 12
  • Yield: 12 servings

  • 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.

    • Nutrition

    338 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 72mg
    • Sodium: 167mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 27g
    • Vitamin C: 7mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 571mg

    Categories

    Main recipes
    Roast recipes
    Pork recipes
    Holiday recipes
    Special occasion recipes