Crown roast of pork

Crown roast of pork

Total: 2 hr 1 min. | Active: 25 min.
Nutritional value / people: 523 kcal
, Fat: 25 g
, Carbohydrate: 29 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the crown

1 kg pork chop, on the bone, ordered from butcher
½ tsp salt
2 tbsp clarified butter

To braise

2 apples, sliced
500 g waxy potatoes, cut into cubes
1 onion, sliced
4 sprigs rosemary
1 dl meat bouillon
½ dl red wine
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How it's done

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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.

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