Blend broth, nuts, peppers and 1/4 cup raisins in blender on high speed until smooth.
Stand rib racks on foil-covered baking sheet with meaty sides facing each other, bending rib racks into a crown so the bones are vertical and the meat is facing inward; tie together tightly with kitchen string. Make 1-inch-deep cut between every 2 rib bones. Brush inside of crown with 1/4 cup of the sauce. Bake 1-1/2 hours or until meat is done (145°F), brushing with 1/4 cup of the remaining sauce for the last 15 min. Remove from oven; let stand 10 min.
Meanwhile, bring water, butter and remaining raisins to boil in large saucepan on medium-high heat. Stir in stuffing mix. Remove from heat; cover. Let stand 5 min. Meanwhile, pour drippings from roast into small saucepan. Stir in remaining sauce. Bring to boil.
Pour sauce into serving bowl. Place roast on platter. Fluff stuffing with fork; spoon into center of roast. Spoon remaining stuffing into separate bowl. Serve roast with stuffing and sauce.
How to Carve Crown Roast
Remove kitchen string; discard. Cut the roast between the ribs for individual pork chops.
How to Order a Crown Pork Roast
This cut of meat can be ordered at the meat counter in most supermarkets. Ask the butcher for the exact amount of ribs needed since weights may vary. The butcher can also remove the chine bones for you.
Serve with a mixed green salad to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.