INGREDIENTS:
4 PASTURE-RAISED PORK CHOPS
4OZ HERBED CRANBERRY FIG SAUCE
1/4 CUP DRIED CRANBERRIES CHOPPED
6 SPRIGS THYME
2 CLOVES GARLIC CRUSHED
2TBSP BUTTER
1 CUP BROWN OR WILD RICE
SALT AND PEPPER
DIRECTIONS:
SEASON PORK CHOPS WITH SALT AND PEPPER ON BOTH SIDES AND SET ON COUNTER 30 MIN TO BRING TO ROOM TEMP
COOK RICE PER INSTRUCTIONS WITH HALF OF CRANBERRIES, PINCH OF SALT & TWO SPRINGS OF THYME. COOK USING BROTH FOR A RICKER RICE.
HEAT BUTTER OVER MED-HIGH HEAT AND ADD GARLIC AND THYME UNTIL AROMATIC
COOK PORK CHOPS FOR 3-4 MIN PER SIDE BASTING WITH BUTTER -
MED IS OUT PREFERRED TEMP
REST 5 MIN AND SLICE
WARM 4OZ CHEF SHERRI
HERBED CRANBERRY FIG SAUCE
PORK ON RICE
SAUCE ON PORK
REMAINING CRANBERRIES ON SAUCE