Crown Roast of Pork With Corn and Apple Stuffing

Pairing juicy chops with a rustic, comforting filling, this festive centerpiece offers holiday-worthy drama in a surprisingly simple preparation.

Serves
10–14
Time
2 hours 30 minutes, plus soaking

JENNY HUANG

By SAVEUR Editors

Updated on December 20, 2025

A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and it’s very easy to carve: Just slice between the ribs and serve one or two chops per person.

Featured in the December 1998 issue.

Ingredients

7½ oz. dried toasted sweet corn
5–6 cups coarse sourdough breadcrumbs
4 Tbsp. unsalted butter
4 celery stalks, finely chopped
1 large onion, finely chopped
½ cup finely chopped parsley leaves
2 Tbsp. finely chopped sage leaves
2 Granny Smith apples, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 large egg, lightly beaten
One 12–16-rib crown roast of pork
1 Tbsp. extra-virgin olive oil

ADVERTISEMENTAD

Instructions

Step 1

To a large heatproof bowl, add the corn and 2½ cups of boiling water. Set aside to soak until soft, about 1 hour. Drain the corn, squeezing out excess water, and return it to the bowl. Add the breadcrumbs and mix well.

Step 2

Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350°F. In a large skillet over medium heat, melt the butter. Add the celery and onion and cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 10 minutes. Stir in the parsley, sage, and apples and season to taste with salt and black pepper.

Step 3

Stir the celery and onion mixture into the breadcrumb mixture. Stir in the stock and egg and season with salt and black pepper.

Step 4

Place the pork in a roasting pan, rub with the oil, and season with salt and black pepper. Fill the center of the roast with stuffing and put any remaining stuffing in a large baking dish. Bake the pork on the lower rack, covering the stuffing with foil if it starts to brown too quickly, until the pork reaches an internal temperature of 165°F, about 1 hour and 15 minutes. While the pork is in the oven, place the extra stuffing on the upper rack and bake until it is cooked through and browned on top, about 45 minutes. Set the pork aside to rest for 15 minutes, then carve and serve.

To a large heatproof bowl, add the corn and 2½ cups of boiling water. Set aside to soak until soft, about 1 hour. Drain the corn, squeezing out excess water, and return it to the bowl. Add the breadcrumbs and mix well.
Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350°F. In a large skillet over medium heat, melt the butter. Add the celery and onion and cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 10 minutes. Stir in the parsley, sage, and apples and season to taste with salt and black pepper.
Stir the celery and onion mixture into the breadcrumb mixture. Stir in the stock and egg and season with salt and black pepper.
Place the pork in a roasting pan, rub with the oil, and season with salt and black pepper. Fill the center of the roast with stuffing and put any remaining stuffing in a large baking dish. Bake the pork on the lower rack, covering the stuffing with foil if it starts to brown too quickly, until the pork reaches an internal temperature of 165°F, about 1 hour and 15 minutes. While the pork is in the oven, place the extra stuffing on the upper rack and bake until it is cooked through and browned on top, about 45 minutes. Set the pork aside to rest for 15 minutes, then carve and serve.