Executive chef John Hogan brines a pork rack for six hours with cider vinegar, brown sugar, allspice, cinnamon, juniper berry, garlic and fresh thyme.Separately, he simmers sour cherries with vinegar, brown sugar, clove, cinnamon, all-spice, tomato paste and red wine vinegar. He finishes the mixture with cola.He roasts the brined pork rack to 130 degrees Fahrenheit, cuts it into double chops, brushes them with the sauce and finishes them in a broiler.
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