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.
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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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