1/2 crown roast pork with rosemary

Put roast on flat rack in a roasting pan.

Whisk the wine, brown sugar, oil, mustard, rosemary and garlic together. Brush the chops on all sides with the marinade. Pour remaining marinade in a small saucepan and set aside. Cover the chops with plastic wrap and let stand at room temperature for 1 hour.

Preheat oven to 400. Season chops with S&P. Roast 15 min and reduce heat to 350. Roast until internal temp. is 140, about 15 min.

Remove from oven and cover with foil and let rest for 10 min before slicing.

Heat the reserved sauce on medium heat, add the cream and boil to reduce sauce slightly, about 5 min. Season with S&P and put in serving bowl. Cut chops between bones and serve with sauce. Add rib caps for a nice look. (The butcher has the caps)

If doing a whole crown, the roast time at 400 is 30 minutes and cooking time at 350 to get internal temp to 140 is about 60-80 minutes.