Crown roast of pork
Ingredients
- To prepare the crown
- 1 kg pork chop, on the bone, ordered from butcher
- 0.5 tsp salt
- 2 tbsp clarified butter
- To braise
- 2 apples, sliced
- 500 g waxy potatoes, cut into cubes
- 1 onions, sliced
- 1 dl meat bouillon
- 4 sprigs rosemary
- 0.5 dl red wine
Total time: 2hr 01m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 523 Kcal, 40g Protein, 29g Carbohydrates, 25g Fat
Ingredients
- To prepare the crown
- 1 kg pork chop, on the bone, ordered from butcher
- 0.5 tsp salt
- 2 tbsp clarified butter
- To braise
- 2 apples, sliced
- 500 g waxy potatoes, cut into cubes
- 1 onions, sliced
- 1 dl meat bouillon
- 4 sprigs rosemary
- 0.5 dl red wine
Instructions
-
To prepare the crown
Remove the meat from the fridge approx. 1 hr. prior to cooking. Pat the meat dry, season with salt. Preheat the oven to approx. 220°C. Heat the clarified butter in a cooking pot. Brown the meat on all sides for approx. 8 mins., remove and reduce the oven temperature to 180°C. -
To braise
Add the apples and all the remaining ingredients to the meat, cover and braise for approx. 70 mins. in the lower half of the preheated oven. Remove the casserole dish from the oven, leave the meat and vegetables to rest (covered) for approx. 10 mins.
