- 1 (6-10 lb) pork crown roast
- Kosher salt and freshly ground pepper
- 2 c chicken stock
- ½ c unsalted butter
- 1 c onion, chopped
- 1 c celery (about 3 ribs), chopped
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- 2 garlic cloves, minced
- 1 (10 oz) box Boudin Sourdough Stuffing Mix
- 1 tart apple, peeled and roughly chopped
- 1 c Gefen Whole Roasted and Peeled Chestnuts, roughly chopped
- 1 large egg, beaten
Preheat oven to 250°F and position rack in center of oven.
Generously season roast with salt and pepper and place on a rimmed sheet pan or in a roasting pan. Allow to come to room temperature, about 1 hour.
Warm chicken stock in a small sauce pot over medium heat.
In a large, deep skillet over medium high heat, melt butter. Add onion and celery and sauté until lightly brown and softened, about 7 minutes. Add sage, thyme and garlic and sauté another minute. Remove from heat and transfer to a large mixing bowl.
To the same bowl, add stuffing mix, warmed chicken broth, apple and chestnuts. Gently fold all the ingredients to combine. Let sit 2-3 minutes to allow the bread to absorb the broth. Add egg, season with salt and pepper and stir to combine. Set mixture aside.
Wrap tips of rib bones with foil so they don’t burn. Fill cavity with half the stuffing mixture and place remaining in a greased 8x8-inch or 9x9-inch baking dish. Place both in oven for 1 hour. Remove stuffing and cover with foil. Continue cooking roast an additional 15 minutes per pound of roast, or until internal temperature the center of the roast reaches 140°F and stuffing temperature reaches 165°F. Increase temp to 450°F, return stuffing to oven and cook about 25 minutes, or until roast is crisp and brown. Remove from oven and let rest 25 minutes. (The temperature of the roast will climb to 160°F.) To serve, remove all foil and slice in between each rib. Serve chops with stuffing.
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