When you go to buy a rack of pork, be sure to ask the butcher to remove the chine bone so you can easily carve the rack into chops.
A full-bodied, spicy Shiraz from Australia is a good choice to match the rich flavors of the port, as well as the tannins of the walnuts, in the crust and sauce.
More time consuming than you think but worth it. I substituted tart dried cherries and pecans because that was what I happened to have on hand. I also added some whipped cream to the sauce to thicken it up just a bit. Flavors improve with time so don't be afraid to make a day ahead.
Incredible, my new favorite pork recipe!
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