Crown Roast of Pork

Ingredients

• Stuffing:
• 2 tablespoons corn oil
• 1 large onion, minced
• 2 stalks celery, minced
• 3 carrots, minced
• 6 slices canned pineapple, minced (juice reserved)
• 1/2 cup cooked rice
• 1/2 cup golden raisins
• 1 1/2 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

Directions

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.