Crown of Pork

A Crown of Pork comprises pork chops not cut all the way through and formed in to a circle and tied together with stuffing in the centre.

For the Stuffing: –

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup diced celery
• 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
• 1/4 cup chopped dried cranberries, optional
• 1/4 cup brown sugar
• 1/4 cup hot water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
• 4 cups toasted bread cubes

Heat butter in a large pan over low heat; add the onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes.

Remove from heat; stir in

• brown sugar
• hot water
• lemon juice
• salt
• sage or chicken seasoning
• and bread cubes

Place Pork Crown in a roasting tin. Fill the crown with stuffing, heaping in center.

Cover stuffing with foil to prevent drying out and wrap ends of each bone with a small piece of foil.

Roast at 325°c for 3 to 4 hours, or until the meat registers about 175°f on a meat thermometer. Remove foil.

Optional, decorate tips with paper frills. Serves 8.