Herbed Cranberry Fig Pork Chops

What You’ll Need

• 4 pasture-raised pork chops

• 4 oz herbed cranberry fig sauce

• ¼ cup dried cranberries, chopped

• 6 sprigs fresh thyme

• 2 cloves garlic, crushed

• 2 Tbsp butter

• 1 cup brown or wild rice

• Sea salt & black pepper

Let’s Cook

1. Prep the Pork

• Season pork chops generously with salt and pepper.

• Let sit at room temperature for 30 minutes before cooking.

2. Cook the Rice

• Prepare rice according to package instructions, using broth instead of water if desired.

• Add half the chopped cranberries, a pinch of salt, and two sprigs of thyme while cooking.

3. Sear the Pork Chops

• In a large skillet over medium-high heat, melt butter.

• Add garlic and remaining thyme, cooking until fragrant.

• Sear pork chops 3–4 minutes per side, basting with the butter. Cook until medium doneness (about 145°F internal temp).

• Remove from pan and let rest 5 minutes before slicing.

4. Warm the Sauce

• In a small saucepan, gently warm the herbed cranberry fig sauce until smooth.

5. Assemble the Plate

• Spoon rice onto plates.

• Top with sliced pork chops.

• Drizzle with cranberry fig sauce.

• Garnish with remaining chopped cranberries.

Chef’s Tip: For an extra layer of flavor, deglaze the pork pan with a splash of white wine before warming the cranberry fig sauce in it.