- Cook Time
- Prep Time
- 1 pound country white bread (preferably 1 day old), crusts removed, cut into 1/2-inch cubes (about 10 cups)
- 1/2 cup whole milk
- 3/4 cup low-sodium chicken stock
- 3 tablespoons canola oil
- 1 1/2 cups finely chopped yellow onion
- 4 cloves garlic, minced
- 1 pound ground pork
- 10 ounces aged provolone, cut into 3/4-inch cubes (about 1 1/4 cups)
- 1 1/2 tablespoons minced fresh rosemary
- 2 tablespoons flour
- 1/4 cup low-sodium chicken stock, plus more if needed
- 1/4 cup dry white wine
For the stuffing, place the bread in a large bowl, drizzle with the milk and chicken stock, and toss. Set aside to absorb.
In a large skillet, heat the oil over medium- high. Add the onion, season with salt, and cook, stirring often, until the onion is golden and soft, about 5 minutes. Add the garlic and cook, stirring often, until golden, about 1 minute. Add the ground pork and cook, stirring occasionally and breaking into bite- size pieces with a spoon, until browned all over and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the ground pork mixture to the bowl with the bread. Add the provolone and rosemary, and season with salt and pepper; toss to evenly incorporate.
For the crown roast, position an oven rack in the lower third of the oven. Remove any racks above it and preheat to 450 degrees . Place the roast, bones sticking up, on a large rimmed baking sheet. Using a sharp knife, make 3/4-inch-deep slits into the roast between each bone; season the meat. Cover ends of the bones with foil to prevent them from burning.
Roast until deep brown, 15 to 20 minutes. Remove from the oven and discard the foil. Reduce the oven temperature to 350 degrees . Season the meat side of the racks with the rosemary, patting to adhere. Spoon 2 cups stuffing into the center of the roast (you may need to push on the roast where the racks meet to press open the center). Transfer the remaining stuffing to a greased 8-by-8-inch baking dish; cover and chill.
Return the pork to the oven and roast 1 hour. Add the covered dish with the remaining stuffing to the oven. Continue to roast until a meat thermometer inserted into the center of the pork (not touching bone) registers 145 degrees for medium-rare, about 30 minutes longer. (Tent the stuffing with foil if browning too quickly.) Remove the pork from the oven, transfer to a cutting board and let rest about 15 minutes. Reserve the pan juices. Uncover the stuffing and continue to roast until the top is browned in spots, about 15 minutes longer.
While the stuffing finishes cooking, make the gravy. In a small bowl, whisk the flour and the chicken stock. Pour the pan juices into a medium bowl and let the juices settle; skim the fat from the surface and discard. Set the baking sheet over 2 burners and heat over medium. Pour the wine into the baking sheet and cook, scraping up any browned bits from the bottom of the sheet, about 1 minute. Add the drippings and the flour mixture and whisk until thickened, 2 to 3 minutes. If too thick, add more stock by the tablespoon; season. Pour into a small pitcher.
To serve, remove the kitchen string from around the roast. Cut between the bones into individual chops. Serve chops with a big spoonful of stuffing and gravy.