-Original source was The
-Complete Cook by Pat
-Jester.

This may take a couple posts. Now, dont preheat the oven. Put it in oven
fat side up and roast uncovered at 35o F but cover the stuffing after 30
min with a bit of foil (Sausage-Corn Stuffing coming up later). 3-4 lbs
takes 2 -2 1/2 hrs, bone in and Id insert a meat thermometer 30 min before
end of roasting (be sure the tip does not touch the bone or sink into fat)
and keep cooking till 165 F (72 C)– test in several places to be sure.

Done? O.K. Make a tent of foil, take out of oven and let stand for 10- 15
min (Temp reads 170 F (75 C) after standing). Oh, if you happen to run one
4-6 lbs (which I doubt as you are doing an intimate dinner); go 2 3/4- 3
1/2 hrs. Make or buy a few little circles of paper and snip vertical lines
down the sides; place on the bone tips for the “crown.” Hey, you can
propose on this one (but expect to do plenty of cooking for her –VBG)!

Oh, carving: Remove any stuffing or veggies from center of roast and carve
down between the ribs to serve the chops. I know, obvious; but Im an
obvious kind of gal. Need to know every little thing and I am not insulting
your intelligence; just doing what Id want done for me.

Seasoning: When I say “seasonings,” I would go with 2 tsp dried leaf
thyme, 1 tsp dry mustard, 1 tsp celery seed, and 1/4 tsp garlic powder.

Alternative seasoning: 2 tsp Italian herb seasonings, 1/2 tsp garlic salt,
1/4 tsp cracked pepper, 1/4 tsp ground lemon peel

Alternative seasoning: 1 tsp dried leaf sage, 1 tsp dried leaf rosemary, 1
tsp dried marjoram, 1/4 tsp garlic powder, 1/4 tsp onion salt

Note: you might also try 1 tsp of ground ginger added to alternative # 1.