I'm rating this mostly for the stuffing. It was beautiful and tasted wonderful. I used about 3 cups of whole fresh cranberries. My 9.5 lb. crown's center was not open enough to stuff so I made it as a dressing. This was my first crown pork. I decided to roast it under a foil tent, crown down at 325. After 3 hours, I turned it crown side up and covered the bone ends with foil. I had to kick the heat up to 350 and it had to continue cooking for two more hours to reach 160 (before resting). The next time, I will begin it at 350, then down to 325. This is not your ordinary pork chop dinner. The meat was succulent and the stuffing festive and delicious. Thanks for all the raves this fabulous meal got for me. As for cooking temps, I always have success with a slower roast.

Reviewed On: Dec. 25, 2006

This was just okay. I wished I had pounded and marinated the chicken and if I ever make this again, I will add a ton more chopped green pepper and onions to the rice mixture. I used a mild salsa to top the chicken, but I would prefer medium. It was just kind of bland.

Reviewed On: Dec. 17, 2006

I was frantic for a quick and easy recipe as my other cranberry did not turn out as expected. I chose this one. As most of the reviewers pointed out, this was runny, but the flavor was great and the color was beautiful. Adding a touch of grand marnier is ingenious. If you want a more gelled sauce, simply cut the OJ to 1/2 cup! Once they start popping mash them with the back of a spoon. This will gel in just a few hours in the fridge. As it is, it is more of a delicious cranberry preserve - very spreadable for sandwiches!

Reviewed On: Nov. 23, 2006