Crown Roast of Pork with Lady Apples and Shallots

Ingredients for Crown Roast of Pork with Lady Apples and Shallots

• 2 (8-bone racks) of pork (about 1.8kg each), chine bone removed, fat trimmed to 1/4" thick, rib bones frenched

• 300g (packed) light brown sugar

• 275g kosher salt (475ml Diamond Crystal or 300ml Morton)

• 240ml apple cider vinegar

• 12 garlic cloves, finely grated

• 2 tablespoons chopped fresh thyme, plus 8 sprigs

• 1 tablespoon brown mustard seeds

• 1 teaspoon coarsely ground black pepper

• 60ml plus 2 tablespoons whole grain Dijon mustard

• 60ml olive oil, divided

• 110g bacon, chopped

• 5.4kg lady apples, halved

• 675g shallots, peeled, halved lengthwise if large

• 725ml dry hard cider

How to make Crown Roast of Pork with Lady Apples and Shallots

Lay racks of pork flat on work surface, meaty side down (the inside of the ribs should be facing up). Use a knife to make 3 vertical 3"-long slits (about 1" deep) into the loins of each rack, 1 slit between every 2 ribs. Place each rack of pork into a 1-gal. resealable plastic bag and chill.

Heat brown sugar, salt, and 950ml water in a large saucepan over medium, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and add vinegar and 950ml ice water. Chill brine until cold, about 1 hour.

Divide brine between bags with pork and seal, squeezing out excess air; chill pork 8–24 hours.

Remove pork from bags and pat dry. Place on a large rimmed baking sheet; let sit 2 hours to bring to room temperature.

Preheat oven to 149°C. Mix garlic, chopped thyme, mustard seeds, pepper, 60ml mustard, and 2 tablespoons oil in a small bowl. Smear all over pork, working into slits; tuck thyme sprigs into slits. Upend both racks so they're parallel to one another with bones facing up and slits facing out. Curve racks toward each other so they meet at both ends to form a crown (call a friend to help with this part). Holding pork in place, encircle racks with string and tie securely in 2 places: around rib bones and around thickest part of loin. If desired, wrap tops of bones individually with foil to keep them from burning.

Heat remaining 2 tablespoons oil in a large skillet over medium. Cook bacon, stirring often, until fat is rendered and edges are crisp, about 5 minutes. Transfer bacon to a roasting pan with a slotted spoon.

Working in 2–3 batches, add apples, cut side down, and shallots to same skillet and cook over medium-high heat (undisturbed) until golden brown, about 5 minutes. Transfer apples to roasting pan; turn shallots and cook until golden brown on the other side, about 3 minutes. Transfer to roasting pan.

Remove skillet from heat and carefully add cider, stirring and scraping up any browned bits. Pour liquid into roasting pan and place pork in the centre, pushing apples and shallots to the edges; reserve skillet. Roast pork until an instant-read thermometer inserted into the centre of loin registers 57°C, 1 3/4–2 1/4 hours.

Remove roast from oven and transfer apples and shallots to a platter; tent with foil. Increase oven temperature to 260°C. Transfer pork to a cutting board and pour pan juices into reserved skillet. Return pork to roasting pan; roast until browned and crisp all over, 5–10 minutes. Transfer roast back to cutting board and let rest 30–45 minutes before cutting into chops.

Just before serving, whisk remaining 2 tablespoons mustard into pan juices in skillet and bring to a simmer over medium heat. Cook, whisking often, until sauce is reduced to about 240ml , 7–10 minutes.

Transfer pork chops to platter with apples and shallots; spoon sauce over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.