Recipe Summary test

25 mins
2 hrs
2 hrs 25 mins




Instructions Checklist
  • 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.