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1/2 crown roast pork with rosemary
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Chef :
kanisuroll1/2 crown roast pork with rosemary
Special dinner celebrating boyfriends job promotion. A crown is 14 chops so I made this small version. We ate two before I got the picture!
Ingredient
Food ration :
4 servingsCooking time :
15 mins
3/4 cup
dry white wine
3 tbsp
olive oil, extra virgin
3 tbsp
packed brown sugar
1/2 cup
dijon mustard
1/4 cup
heavy cream
Cooking instructions
* Step 1
Put roast on flat rack in a roasting pan.
* Step 2
Whisk the wine, brown sugar, oil, mustard, rosemary and garlic together. Brush the chops on all sides with the marinade. Pour remaining marinade in a small saucepan and set aside. Cover the chops with plastic wrap and let stand at room temperature for 1 hour.
* Step 3
Preheat oven to 400°. Season chops with S&P. Roast 15 min and reduce heat to 350°. Roast until internal temp. is 140°, about 15 min.
* Step 4
Remove from oven and cover with foil and let rest for 10 min before slicing.
* Step 5
Heat the reserved sauce on medium heat, add the cream and boil to reduce sauce slightly, about 5 min. Season with S&P and put in serving bowl. Cut chops between bones and serve with sauce. Add rib caps for a nice look. (The butcher has the caps)
* Step 6
If doing a whole crown, the roast time at 400° is 30 minutes and cooking time at 350° to get internal temp to 140° is about 60-80 minutes.
Note: if there is a photo you can click to enlarge it
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