I don't cook meat often, but when I do, it has to be special. This recipe for a mini pork crown roast is delicious and presents well for a holiday dinner party. Shop at a reputable meat market for your crown roast and call ahead to see if they can prepare it for you. Prepping entails cleaning the meat from the rib bones so they overlap between each other easily and removing excess fat. They can usually make it as big or small as you want. The one pictures here is 6 pork chops and about 3lbs. Figure one pork chop per person.
Wash and pat dry the two sides of pork; rub with olive oil and add the roast rub all over; sprinkle with salt and pepper. If time permits, allow to marinate in the fridge for as long as possible or overnight.
Remove the pork chops from the fridge and bring to room temperature (about 45 minutes). Pre-heat oven to 450° and heat a cast iron pan on the stove over medium heat. When the pan heats, add the olive oil and pan sear the pork chops for 3-5 minutes per side. Remove from heat and allow to cool. When the bones are no longer hot to the touch, angle the two sets of pork chops so the bones overlap between each other and are balanced. Using small pieces of aluminum foil, wrap the pork bones, all six of them so they do not burn in the oven. Finally, In the same cast iron pan, roast the pork in the oven 20 minutes, then turn the heat down to 350° and roast approximately 30 minutes longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Remove the foil from the tips and let rest 10 minutes before carving.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.