What's for Easter dinner?

I have to try this recipe. I can't believe it won't be good!

Roast Rack of Pork with a Cranberry-Walnut Crust & Sauce

Ingredients
Pork rack, backbone removed – 8 bones wort 8 bones worth
Allspice - a pinch
Kosher salt
Black pepper, freshly ground
Vegetable oil - 2 Tbsp
Butter - 2 Tbsp
Onion - 1 medium, roughly chopped
Ruby port - 1 C
Balsamic vinegar - 1/2 C + 2 Tbsp
Craisins - 3/4 C dried
Dried chile - 3/4 tsp dried flakes
Walnuts - 1 1/2 C, toasted and chopped medium-coarse
Italian (flat-leaf) parsley - 2 Tbsp, roughly chopped
Chicken broth - 3 C

Let the roast sit at room temperature for 30 minutes. Position a rack in the middle of the oven & preheat oven to 400. Put a roasting rack in a roasting pan or in a heavy-duty rimmed baking sheet, lining the pan with foil to make clean-up easier.

Season pork liberally with salt & pepper on all sides. Turn on the exhaust fan & heat oil in a 12" skillet over medium-high heat. When pan is hot, sear the rack of pork til browned on all sides and the ends. Transfer meat to the roasting pan, meaty side up, and set aside to cool while you prepare the crust.
Pour off all fat in the saute pan, return the pan to medium-high heat, & add butter. When it stops bubbling, add onion, reduce heat to medium low, & cook, stirring occasionally, til onion is soft & medium brown, 10-15 minutes. Add port, 1/2 of the balsamic vinegar, dried cranberries, chile flakes, & allspice. Raise heat to medium high & boil til the liquid has almost completely evaporated, about another 10 minutes.

Transfer cranberry mixture to a food processer & pulse 12-15 times to create a slightly chunky paste. Scrape it into a small bowl & fold in the walnuts & parsley. Season with salt & pepper to taste.

Reserve 3 Tbsp of the cranberry mixture to make a sauce later. Pat the remaining cranberry mixture onto the top & sides of the pork rack.

Roast the pork for 30 minutes, then tent a sheet of aluminum foil over the roast for the remaining cooking time to keep the crust from overbrowning. Continue to roast til an instant-read thermometer inserted into the thickest part of the meat reads 140 degrees, about another 30 minutes.

Meanwhile, in a medium saucepan over medium-high heat, bring the chicken or beef broth to a boil.

Add the remaining 2 Tbsp balsamic vinegar & boil til mixture is reduced by half, about 10 minutes.

Lower the heat to medium & whisk in the reserved cranberry-walnut crust paste. Season with salt & pepper to taste.

Let the meat rest for 10 minutes. It will continue to cook as it rests. Then, carve into chops & serve with sauce.

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HAPPY EASTER!!!