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.

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.