Herbed Pork Chops with Brown Rice and Apple-Cranberry Compote

This dish features succulent pork chops seasoned with aromatic herbs, served over a bed of nutty brown rice. The addition of a sweet and tangy apple-cranberry compote adds a creative touch that complements the savory flavors beautifully. It’s a balanced meal that respects traditional cooking methods while introducing a fresh twist.

Ingredients:

• 4 bone-in pork chops
• 1 cup brown rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 apple, peeled and diced
• 1/2 cup dried cranberries
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

Instructions:

1. In a medium saucepan, bring chicken broth to a boil. Add brown rice, reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and liquid is absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt, pepper, thyme, and rosemary.
3. Sear the pork chops in the skillet for about 4-5 minutes on each side until they are golden brown and cooked through. Remove from skillet and let rest.
4. In the same skillet, add garlic and sauté for 1 minute until fragrant. Then, add diced apple, cranberries, honey, cinnamon, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender and the mixture is syrupy.
5. To serve, place a scoop of brown rice on each plate, top with a pork chop, and spoon the apple-cranberry compote over the top.