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1
In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
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2
Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
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3
Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
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4
Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
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5
Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
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6
To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
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7
Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
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8
Whisk in pear nectar until smooth.
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9
Cook for 2-3 minutes or until mixture boils and thickens.
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10
Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
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11
Slice between ribs to serve pork chop.
