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1. To prepare crown use a full loin, with the rib bones separated a little at top and bottom, and the tops trimmed as for cutlets.
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2. Roll the loin into a circle, so that the trimmed bones stand upright and the chops form a complete circle; tie with a thick string, or skewer firmly.
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3. Cover each bone tip with a thick piece of pork fat and cook the crown standing upright in a slow to moderate oven (325°F - 350°F) for 2 - 2˝ hours.
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4. To serve, remove the pork fat from bones and replace by cutlet frills; remove the string.
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5. Fill the centre with boiled new potatoes garnished with parsley butter, or with green peas and diced carrots, or with other vegetable; garnish between the chops.
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6. To carve, cut each chop separately.
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