Season both sides of rack with salt and pepper 20 minutes before cooking.

In a large heavy skillet over high heat, heat olive oil. Sear pork rack on all sides until browned. Set aside.

In same skillet melt butter over medium heat, add sliced onions, ginger, cinnamon and star anise. Cook slowly for about 10 minutes until onions are golden brown.

Add maple syrup, and cook for 2 minutes until onions are caramelized.

Deglaze with cider, adjust salt and pepper and cook for about 5 minutes, until liquid is reduced by half.

Preheat oven to 350 degrees.

Transfer pork to shallow roasting pan, completely cover with onion mixture and place in oven. Cook for 20 minutes per pound or until internal temp is 160 degrees. After 20 minutes, add remaining onion mixture on top of pork rack. When cooked, remove from oven and allow to rest for 10 minutes before slicing.

These chops are delicious served with Celery Root Purée (see recipe). Place three heaped tablespoons of the celery root onto the center of each plate. Slice the pork chops and lay one on top of the purée. Arrange Sautéed Baby Vegetables (see recipe) around the edge of the plate to complete the presentation.

This recipe yields 4 servings.

Comments: The humble pork chop rises to great heights in this recipe created by one of my favorite young chefs from Spago, Karl Matz. The maple syrup gives the onion compote a wonderful flavor which infuses the pork chops as they cook.

Wine Recommendation: A white burgundy like Puligny Montrachet has the fruit and depth to complement this dish. Or you might consider a good Californian Chardonnay from Kistler or Patz Hall. Both these winemakers craft full wines with lots of fruit and body.