Ingredients

serves 8, serving size: one pork chop and 1 tablespoon of apples

　　3 apples, peeled, cored, and cut into large dice

　　8 dried pitted prunes

　　1 tablespoon butter

　　1 teaspoon granulated garlic

　　1 teaspoon dried thyme

　　1 teaspoon dried oregano

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　1 1/2 tablespoons olive oil

　　8 pounds pork ribs (have butcher fashion into crown roast)

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Sauté the apples and prunes in the butter in a skillet over low heat.

　　

Step 3

After 3 minutes, remove the skillet from the heat and set the prunes aside in a separate dish. Let cool.

　　

Step 4

Mix the garlic, thyme, oregano, salt, and pepper with the olive oil until you have a paste. Rub the paste into the meat.

　　

Step 5

Place the meat in a shallow roasting pan and bake for 30 minutes.

　　

Step 6

Reduce the oven temperature to 325°F and roast for 2 hours.

　　

Step 7

Remove the roast from the oven once the internal temperature reads 165°F on a meat thermometer.

　　

Step 8

Place 1 prune on each rib and return the meat to the oven for 20 minutes.

　　

Step 9

Remove the meat from the oven, and put the rest of the cooled fruit into the center of the crown roast.

　　

Step 10

Place 1 pork chop carved from the roast and 1 tablespoon of apples onto one plate for as many servings as necessary. Refrigerate the remainder.

　　Cooks' Note

　　If you would like to give a grand dinner party, plan to serve this crown roast of pork. Be prepared for the admiring “oohs and ahhs” that will fill the air. Remember, cooking a large amount of food does not mean that you are obliged to eat large portions.

　　Great Food, All Day Long